I had bought some very fresh Indonesian sweet potatoes back from a trip. Yeah, lugging 2 kg worth of sweet potatoes as hand-carry is no joke. I did not want to throw away any! So after steaming a few and eating throughout 2 weeks, I still had 5 large pieces left.
2 pieces went into my tummy as breakfast and another 3 were used to make these steamed cakes. These were intended to be huat kueh, or fatt koh. In English, that means prosperity cake. Recipes found on the net usually uses either baking powder, baking powder and yeast or even eno fruit salt and yeast to achieve the fluffiness. This recipe I saw uses only yeast.
As can be seen, my cakes did not fluff out. The holes you see are the cuts made by the scissors, and if everything had gone well, these would have puffed out. I would guess the addition of mashed sweet potatoes caused more denseness and hence the amount of yeast used was insufficient to fluff the cake out.
The cake is still delicious and when steaming hot, soft and fluffy. The gula melaka (palm sugar) adds a slight caramel taste and I love the bits of sweet potatoes inside. The taste of coconut was barely detectable in the cake.
Sweet potato steam cake (adapted from My Little Space)
- 300 ml coconut milk
- 130 ml water
- 150 grams palm sugar
- 100 grams granulated sugar
- 100 grams warm water
- 1 tbsp plain flour
- 1 tbsp granulated sugar
- 10 grams instant yeast
- 350 grams mashed sweet potato
- 450 grams plain flour
- Place all the ingredients in A in a medium saucepan. Turn on the heat to medium and cook until all the sugar is dissolved. Set aside to cool for 15 minutes.
- Combine all the ingredients in B in a medium bowl. Leave for 10 minutes.
- Combine A, B and C in a large bowl. Mix well.
- Set aside and proof for 3-4 hours in room temperature.
- Start to boil water in the steamer.
- Grease aluminum cups and line with paper wrappers, if using.
- Stir the batter. Fill cups to 85-90% full.
- Steam for 30 minutes on medium-high heat.
If you want to fluff out this cake, I would suggest to add 2 tsp of double action baking powder with the plain flour and fill each cup to 70% full. Grease a kitchen scissors with cooking oil and cut a cross on the top of each cake. Repeat greasing for each cut made.