Okay, this cake looks very ‘moh beng’ (pimply/dimpled) because I forgot to cover the top with plastic wrap, and some of the steaming water dripped onto the cake. So, if you’re making it, please remember to cover with either aluminium foil or plastic wrap, so your cake doesn’t become ‘moh beng’ like mine.
Anyhow, it tastes really good! Both my grandmothers say so. When I first said I was going to make steamed yam cake, they didn’t seem very interested in it at all, but we had some sweet yams and I was determined to make this! 🙂 Thank goodness I did!
- 500 grams sweet yams, mashed (you can substitute with sweet potato)
- 200 grams sugar (reduce to 100 grams if you don’t want it sweet)
- 300 grams tapioca flour
- 50 grams wheat flour
- 300 ml coconut milk
- 150 ml water
Combine your mashed sweet yams with water, and knead until combined.
Add tapioca flour, and knead to combine again.
Continue kneading, and add small amounts of coconut milk and knead until everything is combined evenly.
Pour batter into a greased 9×9 inch baking pan.
Steam for 45 to 50 minutes.
After steaming, let cool completely (about 3+ hours) before cutting into the cake.