sweet potato green tea steamed cake confection
- Serves: 4
- Calories: 175 kcal
- Total Time: 2 h 25 m
- Prep: 5 m
- Cook: 2 h 20 m
- Japanese: Satsumaimo matcha uiro
- 120 g sweet potato
- 1/2 tablespoon matcha powder
- 2 4/5 ounces all-purpose flour, plain flour or cake flour
- 2 ounces sugar
- 2 cups water
Wash the sweet potato and cut into 1/2 in. cubes. Pour 1 cup of the water into a pan and add the sweet potato cubes. Cover and boil for 7 minutes on medium heat until they become soft. Remove from the heat. Drain the water from the pan.
Mix the flour, matcha powder and the sugar in a bowl. Add the remaining 1 cup of water little by little and mix.
Pour into a microwave-proof container measuring about 4 × 6 × 2 in. Add the sweet potato cubes. Cover with a paper towel and warm it in the microwave for 9 minutes.
Remove from the microwave and let it cool off a little. Place in the refrigerator and chill for 2 hours.
This cake has an interesting combination of textures - the sticky uiro (confection) and the crispy sweet potato pieces.
Japanese foods recipes
Int'l. recipes with a Japanese twist