Steamed sweet potato bread

 

[Ingredients] 

(Makes 6 servings; using molds 7 cm in diameter and 5 cm high)

・Sweet potato: 1/2 (approx. 120g)

■ A

∟ Unsweetened soy milk: 80ml

∟ Honey: 3 tbsp

∟ Vegetable oil: 1 tbsp

・Cake flour (low-gluten flour): 100g

・Baking powder: 1 tsp

・Raisins: 15g

・Wrap a kitchen towel around the lid of your frying pan; this prevents condensation from dripping onto the steamed cakes, keeping them from becoming sticky.

・Use size 8 paper baking cups (glassine cups) for the molds.

[Instructions]

1. Cut the sweet potato (with skin on) into 1cm cubes, soak in water for about 5 minutes, then drain. Place in a 21cm-diameter heat-resistant bowl, drizzle with 1 tbsp of water, cover with plastic wrap, and microwave at 600W for 3 minutes. Drain off any excess water.

2. In a separate bowl, combine the ingredients for "A" and whisk together. Sift in the cake flour and baking powder, then mix briefly with a spatula. Add two-thirds of the sweet potato from step 1 and fold in gently.

3. Line the molds with paper baking cups and divide the mixture from step 2 equally among them. Top with the remaining sweet potato and the raisins, distributing them evenly. Place a paper towel at the bottom of a frying pan, arrange the molds on top, and pour in water until it reaches one-third of the height of the molds. Cover with the lid and heat over medium heat; once the water begins to simmer, reduce to low heat and steam for about 12 minutes. Insert a bamboo skewer to check for doneness—if any raw batter sticks to it, continue steaming in 1-minute increments until fully cooked.