Thursday, June 5, 2008

@ddicted to Steamed Sweet Potato Cup Cakes

Steamed Sweet Potato Cup Cakes


300 gm orange colour sweet potatoes
150 gm tapioca flour
100 gm castor sugar
300 ml thick coconut milk

1/2 grated coconut, white parts only
1/2 tsp salt
(I use
desiccated coconut)

Some small Chinese tea cups


  1. Peel, wash & cut sweet potatoes into chunks. Steam with high heat for 30 minutes until very soft.
  2. Put hot sweet potatoes into a cake mixer, add tapioca flour, castor sugar & beat until very smooth & fine. Slowly pour in thick coconut milk, salt & mix into very smooth thick batter.
  3. Sieve the batter then pour batter into small Chinese tea cups & steam with high heat for 15 minutes until cooked.
  4. Leave to cool before removing them from the tea cups.
  5. Coating: Mix white grated coconut with salt. Steam for 20 minutes. Leave to cool.
  6. Before serving, coat with white grated coconut & serve as snack.
Adapted from Agnes Chang - Delightful Snacks & Dim Sum

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