When I was a child, my mother often made sweets using sweet potatoes. In those days, no one had the oven in their kitchen, so she used a steamer to make cakes. These ‘Steamed Sweet Potato Cakes’ taste different from what I used to eat in Japan, because Sweet Potatoes are different. I miss Japanese Sweet Potato, but what can I do? I can’t get them where I live now. Australian Gold Sweet Potato Cakes taste different, but they are still delicious.
1 medium Sweet Potato *about 500g
1/4 teaspoon Salt
1/4 Caster Sugar *add more if you like sweeter flavour
1 cup Self-Raising Flour
Water OR Milk
*Note: You may wish to add some spices or/and dried fruit.
- Peel skin Sweet Potato and cut into about 1cm cubes. Place in a bowl, add Salt and Sugar, mix well, and set aside for 15 to 20 minutes. Plenty of liquid will come out.
- Add Self-Raising Flour and mix well. Most likely you would need to add some Water OR Milk to make the batter soft enough to combine well with Sweet Potato pieces. *Note: Do not make it too runny.
- Place a heaped large tablespoonful of the mixture on a piece of baking paper (size 10 x 10cm). Repeat with the remaining mixture. *Note: Alternatively you can use cupcake cases, but non-stick paper is preferred.
- Pour hot water into a steamer pot and bring to the boil over high heat. Place the mixture into steamer, cover with lid and cook for 10 minutes. Repeat with the remaining cakes.
- Enjoy warm or cold.
- Oven Method: If you prefer, you can bake them in the oven at 180℃ for 20 to 30 minutes. You can use ramekins or baking cups. You may wish to add some Butter to the mixture.