Steam Oven Thai Steamed Purple Potato Cake

Steam Oven Thai Steamed Purple Potato Cake

Khanom Mun Maung (Steam Oven Steamed Purple Potato Cake)

This recipe yields approximately 8-10 servings.

Ingredients:

  • 500g (about 2 cups) peeled and cubed purple sweet potato
  • 1 cup (240ml) thick coconut milk
  • ¾ cup (150g) granulated sugar (adjust to your sweetness preference)
  • ½ cup (70g) rice flour
  • ¼ cup (30g) tapioca starch
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • ¼ cup shredded coconut, for garnish

Equipment:

  • Steam oven
  • Blender or food processor
  • Mixing bowl
  • Steamer-safe dish or individual ramekins
  • Measuring cups and spoons

Instructions:

  1. Prepare the Purple Sweet Potato:
    • Steam the cubed purple sweet potato in your steam oven at 100°C (212°F) for 15-20 minutes, or until it's very tender and easily mashed with a fork.
    • Once cooked, mash the sweet potato thoroughly with a fork or blend it in a blender or food processor until smooth. Let it cool slightly.
  2. Make the Cake Batter:
    • In a large mixing bowl, combine the mashed purple sweet potato, coconut milk, sugar, rice flour, tapioca starch, salt, and vanilla extract (if using).
    • Whisk all the ingredients together until you have a smooth and lump-free batter. Ensure there are no dry pockets of flour or starch.
  3. Prepare for Steaming:
    • Lightly grease your steamer-safe dish or individual ramekins with a little oil. This will prevent the cake from sticking.
    • Pour the purple sweet potato batter into the prepared dish or divide it evenly among the ramekins.
  4. Steam the Cake:
    • Preheat your steam oven to 100°C (212°F).
    • Place the dish or ramekins into the steam oven.
    • Steam for 25-35 minutes for a large dish, or 20-25 minutes for individual ramekins, or until a toothpick inserted into the centre comes out clean. The cake should be set and slightly firm to the touch.
  5. Finish and Serve:
    • Once the cake is cooked, carefully remove it from the steam oven.
    • Garnish with shredded coconut.
    • Let the cake cool slightly before slicing and serving. Khanom Mun Maung can be enjoyed warm or at room temperature.

Tips for Success:

  • Purple Sweet Potato Variety: Look for vibrant purple sweet potatoes for the best colour and flavour.
  • Coconut Milk Quality: Use good quality, full-fat coconut milk for a richer and more flavourful cake.
  • Smooth Batter: Ensure your batter is completely smooth to avoid any grainy texture in the final cake.
  • Steaming Time: Steaming time may vary slightly depending on your steam oven and the size of your dish or ramekins. Keep an eye on the cake and test for doneness with a toothpick.
  • Don't Over-Steam: Over-steaming can result in a rubbery texture. The cake is done when it's set and a toothpick comes out clean.
  • Cooling: Allow the cake to cool slightly before serving as it will be easier to handle and the flavours will meld together.
  • Variations: You can add other ingredients to the batter for extra flavour, such as a pandan extract for a floral note or a sprinkle of chopped nuts for added texture.
  • Storage: Leftover Khanom Mun Maung can be stored in an airtight container in the refrigerator for up to 3-4 days. You can gently steam it again to warm it up before serving.

Enjoy making and savouring this delicious Thai steamed purple sweet potato cake in your steam oven!

 

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