Steamed Sweet Potato Cake

This cake tasted like "ma lai koh", the sweet potato taste has somehow been overpowered. It's very soft, moist and fluffy. Not sure if I have got the right texture. But I think I'll make it again with the normal cane sugar that is slightly yellowish in colour. The molasses sugar used here dominated the colour of the sweet potato.

After 45 minutes

Ingredients:

(A)

• 25g plain flour
• 37ml water
• 1/2 tsp yeast

(B)

• 100g steamed sweet potato
• 65g coconut milk
• 30ml water
• 1/2 egg, lightly beaten
• 55g brown sugar/molasses sugar
• pinch of salt

(C)

• 100g plain flour
• 1 tsp double action baking powder

Method:

1. Mix (A) and leave aside to proof for 45 minutes.
2. Blend (B) in a blender till smooth.
3. Put (A) a third at a time into (B) and mix till well-blended.
4. Sieve (C) into the batter a third at a time and mix till all the flour is incorporated.
5. Pour batter into 2 porcelain rice bowl till about 80% full and rest for 45 minutes.
6. Steam on high heat for 20 minutes.