Hawthorn Yam Cake
A delicate Chinese dessert featuring silky yam puree layered with tangy hawthorn preserves. The natural sweetness of steamed yam pairs beautifully with the bright, fruity flavor of hawthorn, creating a soft cake with pleasant texture contrast.
Story
This classic Chinese dessert transforms simple ingredients into something special. The iron stick yam yields an exceptionally smooth puree when steamed, while hawthorn preserves add a lovely tartness that balances the sweetness. Press the mixture firmly into the mold for clean cuts.
Ingredients
iron stick yam (Chinese yam)
250g
hawthorn preserves or jam
50g
granulated sugar
25g
vegetable oil (for coating)
1 tablespoon
Instructions
1
Steam the yam
Wash the yam thoroughly and cut into 3-inch sections. Place in a steamer basket over boiling water and steam for 15-20 minutes until completely tender when pierced with a fork.
2
Prepare the puree
Carefully remove the hot yam (it will be very hot) and peel off the skin. Transfer the flesh to a clean bowl and mash with a fork or potato ricer until completely smooth with no lumps.
3
Sweeten the yam
Add the sugar to the warm yam puree and mix thoroughly until the sugar dissolves and the mixture becomes a cohesive, slightly sticky dough. The warmth helps the sugar incorporate evenly.
4
Layer and shape
Grease a small loaf pan or cake mold with vegetable oil and line with plastic wrap for easy removal. Press half the yam mixture firmly into the bottom layer. Spread the hawthorn preserves evenly over the top, then cover with the remaining yam puree. Press down gently to ensure even layers.
5
Set and serve
Cover the mold and refrigerate for at least 2 hours until firmly set. Invert onto a cutting board, remove the plastic wrap, and slice into rectangular pieces or diamonds. Serve chilled or at room temperature.
