Steam Oven Steamed Sweet Potato and Coconut Cakelets

 

Steam Oven Steamed Sweet Potato and Coconut Cakelets

Laos Steam Oven Steamed Sweet Potato and Coconut Cakelets (Khanom Man)

Khanom Man are sweet and fragrant cakelets made with steamed sweet potato and coconut. Using a steam oven ensures they cook gently and evenly, resulting in a moist and tender treat.

Yields: 12-16 small cakelets

Prep time: 20 minutes

Cook time: 25-35 minutes

Ingredients:

  • 2 cups grated cooked sweet potato (about 1 large sweet potato, cooked until soft)
  • 1 cup grated fresh coconut (or unsweetened shredded coconut)
  • ½ cup granulated sugar (adjust to your preference)
  • ¼ cup rice flour
  • 2 tablespoons tapioca starch
  • ¼ teaspoon salt
  • 2-3 pandan leaves, tied in a knot (optional, for fragrance)

Equipment:

  • Large bowl
  • Mixing spoon
  • Small heatproof ramekins, muffin tins, or banana leaf cups
  • Steam oven with a perforated pan or a steamer basket that fits inside

Instructions:

1. Prepare the Sweet Potato:

  • Cook the sweet potato until it is very soft. You can boil, bake, or steam it.
  • Once cooked, peel the sweet potato and mash it well with a fork or potato masher. You should have about 2 cups of mashed sweet potato. Let it cool slightly.

2. Combine Ingredients:

  • In a large bowl, combine the grated cooked sweet potato, grated coconut, sugar, rice flour, tapioca starch, and salt.
  • Mix everything together thoroughly with a spoon or your hands until a well-combined batter forms.

3. Prepare the Steaming Vessels:

  • Lightly grease your ramekins or muffin tins. If using banana leaves, cut them into squares or circles, shape them into small cups, and secure them with toothpicks.

4. Fill the Vessels:

  • Spoon the sweet potato and coconut mixture evenly into the prepared ramekins, muffin tins, or banana leaf cups. Leave a little space at the top as the cakelets may expand slightly during steaming.

5. Prepare the Steam Oven:

  • Preheat your steam oven to 100°C (212°F).1
  • Place the pandan leaves (if using) on the perforated pan or in the steamer basket to infuse the steam with their aromatic fragrance.

6. Steam the Cakelets:

  • Arrange the filled ramekins, muffin tins, or banana leaf cups on the perforated pan or in the steamer basket.
  • Steam for 25-35 minutes, or until the cakelets are set and slightly firm to the touch. The exact steaming time will depend on the size of your cakelets.

7. Cool and Serve:

  • Once cooked, carefully remove the cakelets from the steam oven.
  • Let them cool slightly before serving. They can be enjoyed warm or at room temperature.

Tips for Delicious Khanom Man:

  • Sweet Potato Variety: Use a sweet potato with a good natural sweetness. The moisture content can vary, so adjust the amount of rice flour or tapioca starch slightly if the batter seems too wet or too dry.
  • Fresh Coconut: Freshly grated coconut provides the best flavour and texture. However, unsweetened shredded coconut can be used as a substitute; you might want to add a little extra coconut milk (about 1-2 tablespoons) if it seems too dry.
  • Sugar Adjustment: Adjust the amount of sugar according to your preference and the sweetness of your sweet potatoes.
  • Pandan Leaves: Don't skip the pandan leaves if you can find them! They add a wonderful, unique aroma to the cakelets.
  • Even Steaming: Ensure the steam oven temperature is consistent for even cooking. Avoid overcrowding the steamer.
  • Testing for Doneness: The cakelets are done when they feel slightly firm to the touch and a toothpick inserted into the centre comes out mostly clean.
  • Storage: Leftover Khanom Man can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. Reheat gently before serving if desired.

Enjoy these soft, sweet, and fragrant Lao steamed sweet potato and coconut cakelets! They make a wonderful snack or dessert.

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