Purple Sweet Potato Steamed Cake
A soft, fluffy Chinese steamed cake made with naturally sweet purple sweet potatoes. The mash creates a gorgeous lavender-hued dough that rises into a tender, cloud-like dessert perfect for tea time or as a light snack.
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This classic Chinese steamed cake relies on fermentation from yeast to create its characteristic airy texture. The purple sweet potatoes not only add natural sweetness but also a beautiful muted lavender color. The dough should be soft and slightly sticky—similar to a thick batter—before rising.
Ingredients
purple sweet potatoes
4 small (about 350g)
all-purpose flour
250g
instant yeast
5g (1 teaspoon)
sugar
50g
warm water (35°C)
180ml
vegetable oil
1 tablespoon
Instructions
1
Prepare the sweet potatoes
Peel the purple sweet potatoes and cut into rough chunks. Steam over boiling water for about 15 minutes until completely tender when pierced with a fork.
2
Make the yeast mixture
While the potatoes steam, dissolve the yeast and sugar in warm water (around 35°C/95°F). Let it sit for 5 minutes until frothy—this means the yeast is active.
3
Mash and combine
Transfer the steamed potatoes to a large bowl and mash until smooth. Add the flour and the yeast mixture. Stir until a soft, sticky dough forms. The consistency should be thicker than batter but softer than bread dough.
4
First rise
Grease a steaming bowl or cake pan with oil. Transfer the dough inside, cover with a clean kitchen towel, and place in a warm spot. Let rise until doubled in volume, about 40-50 minutes.
5
Steam the cake
Bring water to a vigorous boil in your steamer. Carefully place the risen dough inside and steam over high heat for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
6
Cool and serve
Remove from steamer and let cool in the pan for 10 minutes. The cake will deflate slightly—this is normal. Slice into wedges and serve warm or at room temperature.
