Pumpkin and Purple Sweet Potato Steamed Cake
A Chinese steamed sponge cake (南瓜紫薯发糕) made with wheat flour, kabocha squash, purple sweet potato, egg, and milk.
Ingredients
wheat flour
200 g
small pumpkin
90 g
purple sweet potato
90 g
egg
1
milk
200 ml
yeast
3 g
Instructions
1
Step 1
Small pumpkin, purple sweet potato, egg, and milk.
2
Step 2
Pour the flour into a bowl, crack in the egg, then add the sugar and yeast.
3
Step 3
Cut the pumpkin and purple sweet potato into small dice.
4
Step 4
Add them into the bowl with the flour.
5
Step 5
Pour in the milk.
6
Step 6
Mix until evenly combined.
7
Step 7
Prepare a mold, line the bottom with parchment paper, and brush the inner edges with cooking oil.
8
Step 8
Pour the batter into the mold and smooth the surface with a spatula.
9
Step 9
Cover with plastic wrap and let it proof for one hour; if the weather is cool, allow extra proofing time.
10
Step 10
Once it has doubled in size, cover with a lid and steam over high heat for 25 minutes. After turning off the heat, do not open the lid immediately—let it rest for another 5 minutes.
11
Step 11
The steamed cake is ready.
12
Step 12
Finished product. Soft, fragrant, and sweet—simple, nutritious, and perfect for breakfast.
