Steamed sweet potato cake with savory filling has a chewy, soft crust, with the sweet and fragrant flavor blending with the rich filling inside, creating an irresistible dish. This type of cake is simple to make and quite suitable for breakfast, so let’s get cooking and make the cake in the two ways that TasteVN guides in the article below!
1. Steamed purple sweet potato cake
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Steamed Purple Sweet Potato Cake For 4 people
Purple sweet potatoes 2 pieces Chicken breast 200 gr Dried shiitake mushrooms 15 gr Wood ear mushrooms 10 gr (mushrooms) Wheat flour 200 gr Tapioca flour 100 gr Cooking oil 2 tablespoons Fish sauce 2 teaspoons Common spices a little (salt/ seasoning/ ground pepper)
How to choose quality chicken meat
- Choose chicken meat with a characteristic yellow skin, the skin looks fresh, thin, smooth, and elastic. The meat inside has a natural reddish-yellow color, and when pressed, it feels firm and elastic.
- For making steamed purple sweet potato cake, you should use chicken breast meat; choose a breast piece with white skin as this indicates the chicken is mature and the meat will be firmer and tastier. When pressing the meat, it should be elastic, not soft and mushy.
- Avoid choosing breast pieces with many white stripes; the more stripes there are, the less fat and protein there is, and when cooking, the meat will absorb the seasoning less effectively.
- Do not buy pieces of meat that look dull, mushy, slimy, or have an unpleasant odor.
Tools needed
Stove, steaming pot set, bowl, spoon, knife,…
How to make Steamed Purple Sweet Potato Cake
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Prepare the ingredients
Wash the sweet potatoes 2 – 3 times until clean, then boil or steam for about 15 – 20 minutes until cooked, then peel off the skin.
Soak the wood ear mushrooms in cold water for about 30 minutes until soft, then rinse well. Soak the dried shiitake mushrooms in hot water for about 5 – 7 minutes until soft, rinse again to clean, then slice both types of mushrooms into thin strips.
Rub the chicken with salt thoroughly for about 5 minutes, then rinse with water until clean. Put the chicken in a pot of boiling water over high heat for about 10 minutes from the time the water boils to cook. Remove the chicken, let it cool slightly, then shred or tear into small pieces.
In a bowl, combine the filling ingredients: shredded chicken, shiitake mushrooms, and wood ear mushrooms along with 2 teaspoons of fish sauce, 1 teaspoon of seasoning powder, and 1/2 teaspoon of ground pepper. Mix well and marinate for about 10 minutes for the ingredients to absorb the seasoning.
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Mix the sweet potato dough
After steaming and peeling the sweet potatoes, put them in a bowl and mash them with a fork until smooth.
Then, mix the mashed purple sweet potatoes with 200g of flour and 90g of tapioca flour. Set aside about 1 tablespoon (10g) of tapioca flour for dusting when shaping the cake.
Use your hands to knead until the dough can be easily shaped and is no longer too sticky. This dough will be slightly soft rather than chewy and a bit sticky.
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Stir-fried chicken and mushroom filling
Place a pan on the stove, add 2 tablespoons of cooking oil, heat over medium heat, then add the marinated chicken and mushrooms.
Stir well for about 5 minutes until the chicken and mushrooms are cooked and firm, then add 1/3 teaspoon of ground pepper, stir well and adjust the seasoning to taste, turn off the heat.
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Shaping and steaming purple sweet potato cake
After preparing the filling and dough, proceed to wrap the cake.
First, take a little tapioca flour and rub it on your hands to prevent sticking, then take a sufficient amount of purple sweet potato dough, roll it into a ball, then flatten it out, making the dough thin but be careful not to tear it.
Next, scoop a little filling into the center of the dough, wrap the dough around the filling, and roll it to make a nice round cake. Continue this process until all the ingredients are used up.
After wrapping the cakes, place them in a steamer, ensuring that the cakes do not stick together. Place the pot on the stove and steam for about 10 – 15 minutes over medium heat until the cakes are cooked.
Tip: To make the cakes more fragrant, you can add a few pandan leaves to the water underneath the steamer.
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Final Product
Steamed purple sweet potato cake has a distinctive beautiful purple color, the cake crust is soft and chewy with the aroma of sweet potatoes blending with the chewy chicken filling and crispy mushrooms soaked in flavor.
This cake is best served hot for breakfast or eaten cold as a snack, both are absolutely delicious.
2. Steamed yellow sweet potato cake
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Preparation
30 minutes
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Processing
40 minutes
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Difficulty
Easy
Ingredients for Steamed Yellow Sweet Potato Cake Serves 6
Ground pork 400 gr Dried shrimp 25 gr Tapioca flour 45 gr Glutinous rice flour 120 gr Yellow sweet potato 250 gr Dried shiitake mushrooms 8 pieces (ears) Goji berries a little (optional) Bamboo shoots 350 gr Red onion 50 gr Salad oil 20 ml (sesame oil/coconut oil/canola oil or cooking oil) Cooking oil 1 tablespoon Common spices a little (sugar/salt/MSG)
How to choose fresh and delicious ingredients
How to choose good dried shrimp
- Depending on the shrimp from each region, they will have different colors after being dried. For example: silver shrimp will be yellow, land shrimp will be dark red, and sea shrimp will be light red. In addition, shrimp that are dried without adding colorants will have meat that turns yellow.
- You should choose shrimp that feel dry when held, have a slight chewiness when eaten, and have a sweet taste.
- Choose dried shrimp that have been peeled clean for easier cooking.
- You can buy dried shrimp at the market, supermarket, or make them at home to ensure food safety.
How to choose fresh and delicious pork
- You should choose good pieces of pork and ask the seller to grind them or you can grind them at home using a meat grinder to ensure quality.
- Fresh pork will have high elasticity and firmness. You can press the meat with your hand to check; if the meat does not leave a dent and does not stick to your hand, then it is good meat. Conversely, spoiled meat will not return to its normal state when pressed.
- Good meat will have bright red or dark red color, shiny surface, and dry outer layer.
- If you see meat appearing gray, brown, dark red, or light green, or if it is slimy, do not buy it. Because this is a sign that the meat has spoiled.
- In addition, pork raised with lean meat enhancers will have a darker color, with red spots on the skin and a fishy smell compared to clean pork.
Tools required
How to prepare Steamed golden sweet potato cake
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Prepare the ingredients
Peel the sweet potatoes, wash them thoroughly, and cut them into pieces.
Soak the dried shrimp and shiitake mushrooms until soft, then rinse them with water. After that, chop the shiitake mushrooms finely.
Peel the purple onion and slice it thinly.
Soak the bamboo shoots in diluted salt water for about 20 minutes, briefly boil them, and rinse thoroughly with clean water several times. Then, dice the bamboo shoots.
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Steamed Sweet Potatoes and Ground Mixture
First, place the sweet potatoes in a steamer and steam until soft for about 20 minutes.
Next, add to the blender: 250g of steamed sweet potatoes, 45g of tapioca flour, 120g of glutinous rice flour, 15g of sugar, 20ml of salad oil, and blend until smooth.
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Stir-fried Shrimp and Pork Filling
Heat a pan on the stove, add 1 tablespoon of cooking oil, and sauté the sliced shallots until fragrant.
When the shallots are fragrant, add the ground pork, dried shrimp, and shiitake mushrooms, season with salt, sugar, and monosodium glutamate to taste, then stir-fry until cooked.
Finally, add fresh bamboo shoots and stir-fry until the mixture is fully cooked.
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Wrapping the filling
The dough you knead into a block, then roll it into a long shape, and divide it into several portions. Next, you roll each portion into a ball and flatten or shape the dough into a circle to make the wrapper.
Then, add a bit of meat filling and gather the edges, rolling it into a ball.
Finally, place a goji berry on top to complete it.
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Steaming the cake
Arrange the cakes in a steamer lined with parchment paper, then place the steamer over a pot of boiling water, cover tightly, and steam the cakes for 15 minutes.
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Finished product
The cake after completion has a chewy, soft outer layer, with a sweet and nutty flavor of sweet potato blended with the savory filling of shrimp and meat, extremely delicious.
How to choose good sweet potatoes, not fibrous
- Buy sweet potatoes that are intact, not cracked or broken. When holding the potato, it should feel heavy, firm, and not bruised.
- Be cautious when you see potatoes with black spots or pockmarks, as these are signs that the sweet potatoes have spoiled.
- Choose round or elongated potatoes without bulges or indentations; a gentle squeeze shouldn’t feel too hard, as these tend to be low in fiber, high in starch, and very sweet.
- Avoid choosing potatoes that are too small, long, or have bulges or indentations as they will likely be fibrous.
Above are 2 ways to make savory sweet potato cakes that are delicious and simple. TasteVN wishes you success in your cooking!
