Yam cake

Name: Yam cake
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 30 g Keji powder; 40 g Yam; 65 g Refined white sugar; 50 ml Water; 30 g Rice flour (glutinous rice flour); 25 g Sweet peas; to taste Salad oil (for greasing the mold)

With a generous amount of yam incorporated into the dough, this yam cake has a silky, smooth texture and a subtly sweet flavor, making it a wholesome, natural tea snack.

37 min

Easy

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Ingredients

Keji powder 30 g

Yam 40 g

Refined white sugar 65 g

Water 50 ml

Rice flour (glutinous rice flour) 30 g

Sweet peas 25 g

Salad oil (for greasing the mold) to taste

Instructions

Pre-preparation

Brush the inside of the mold with salad oil and set aside; prepare a steamer (steamer basket), wrap the lid with a cloth, bring water to a boil, and set aside.

Make batter

Grate the yam finely with a fine grater, place it in a bowl, add refined white sugar in two batches, stirring thoroughly with a hand mixer after each addition.

Make batter

Add water to the mixture from step 1 in three batches, continue stirring, then add Keji powder and rice flour in that order, stirring thoroughly after each addition.

Make batter

Stir until the batter is thick and flows slowly down when drizzled.

Steam in a steamer

Pour the batter from step 3 into the mold until 5/6 full, place 5g of sweet peas in each, put the mold in the steamer, cover with the cloth-wrapped lid, and steam over medium heat for 20-25 minutes.