ingredients:
- 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
step 1:
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.
step 2:
Mix the flour, matcha powder and the sugar in a bowl. Add the remaining 1 cup of water little by little and mix.
step 3:
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.
step 4:
Remove from the microwave and let it cool off a little. Place in the refrigerator and chill for 2 hours.
comment:
This cake has an interesting combination of textures - the sticky uiro (confection) and the crispy sweet potato pieces.