Steam Oven Recipe: Sweet Potato and Coconut Cakelets with Gula Melaka Glaze

 

Steam Oven Sweet Potato and Coconut Cakelets with Gula Melaka Glaze

Steamed Sweet Potato and Coconut Cakelets with Gula Melaka Glaze

Imagine biting into a soft, moist cakelet, subtly sweet with the earthy warmth of sweet potato and the tropical creaminess of coconut, all finished with a luscious, caramelised Gula Melaka glaze. These Steamed Sweet Potato and Coconut Cakelets, specifically designed for the steam oven, offer a uniquely tender texture that baking simply can't achieve. The steam locks in moisture, resulting in a delightfully delicate crumb that practically melts in your mouth. This recipe is a nod to traditional Southeast Asian flavours, bringing comfort and exotic delight to your palate, appealing to those who appreciate nuanced sweetness and a comforting, almost pudding-like consistency.

Yields: 12-15 cakelets (using a standard muffin tin or silicone moulds)

Prep time: 25 minutes

Cook time: 20-25 minutes (steam oven)

Ingredients

For the Sweet Potato and Coconut Cakelets:

  • 1 cup mashed cooked sweet potato (about 1 large sweet potato)
  • 1 cup all-purpose flour
  • 1/2 cup desiccated coconut (unsweetened)
  • 1/2 cup granulated sugar (adjust to sweetness of sweet potato)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup full-fat coconut milk
  • 1/4 cup vegetable oil (or melted butter)
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Gula Melaka Glaze:

  • 1/2 cup Gula Melaka (palm sugar), finely chopped
  • 1/4 cup water
  • 1 tablespoon full-fat coconut milk
  • Pinch of salt

For Garnish (Optional):

  • Toasted coconut flakes
  • Fine desiccated coconut

Instructions & Method

  1. Prepare the Sweet Potato:
    • Peel and chop the sweet potato into 1-inch cubes. Steam or boil until very tender (about 15-20 minutes). Drain well.
    • Mash the cooked sweet potato until smooth. Set aside to cool slightly.
  2. Prepare the Cakelet Batter:
    • In a large bowl, whisk together the all-purpose flour, desiccated coconut, granulated sugar, baking powder, baking soda, and salt.
    • In a separate medium bowl, whisk together the cooled mashed sweet potato, coconut milk, vegetable oil, egg, and vanilla extract until well combined.
    • Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to over-mix, as this can lead to a tough cake. A few lumps are fine.
  3. Fill the Moulds:
    • Lightly grease a standard muffin tin or silicone muffin moulds. You can also use individual heatproof ramekins.
    • Divide the batter evenly among the prepared moulds, filling each about two-thirds full.
  4. Steam the Cakelets:
    • Place the filled muffin tin or silicone moulds in your steam oven.
    • Set the steam oven to 100°C (212°F) pure steam.
    • Steam for 20-25 minutes, or until a skewer inserted into the centre of a cakelet comes out clean. The cakelets will be puffed and firm to the touch.
  5. Prepare the Gula Melaka Glaze:
    • While the cakelets are steaming, combine the chopped Gula Melaka, water, coconut milk, and a pinch of salt in a small saucepan.
    • Heat over medium-low heat, stirring constantly, until the Gula Melaka is completely dissolved and the mixture thickens slightly into a syrupy glaze. This usually takes about 5-7 minutes. Do not let it boil vigorously. Remove from heat and set aside.
  6. Glaze and Serve:
    • Once the cakelets are cooked, carefully remove them from the steam oven.
    • Let them cool in the moulds for a few minutes before gently transferring them to a wire rack.
    • While the cakelets are still warm, spoon or brush the Gula Melaka glaze generously over each cakelet.
    • Garnish with toasted coconut flakes or fine desiccated coconut, if desired.
    • Serve warm or at room temperature.

Tips for Success

  • Sweet Potato Consistency: Ensure your sweet potato is well-mashed and smooth for a consistent cake texture.
  • Don't Over-mix: Over-mixing the batter will develop the gluten in the flour, resulting in a tougher cake. Mix only until just combined.
  • Greasing Moulds: Even with silicone moulds, a light greasing can help with easy removal.
  • Steam Oven Advantage: The steam oven prevents the cakelets from drying out, resulting in an incredibly moist and tender crumb.1 If using a stovetop steamer, ensure proper water levels and a tight-fitting lid.
  • Gula Melaka Quality: Use good quality Gula Melaka for the best flavour in your glaze.
  • Glaze Consistency: If the glaze is too thick, add a tiny bit more water; if too thin, return to low heat and reduce slightly.
  • Storage: Store leftover cakelets in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the steam oven or microwave for best results.
  • Serving Suggestions: These cakelets are delightful on their own, or served with a dollop of whipped coconut cream or a scoop of vanilla ice cream.

Popular posts from this blog

Fusion Recipe: Spicy Shichimi Cornichons

Image
🥒 Spicy Shichimi Cornichons : East Meets West Crunch 🌶️ These Spicy Shichimi Cornichons offer a thrilling, modern twist on a traditional Swiss-French condiment , making them a zesty addition to any celebration platter. The tiny, tart cornichons are bathed in a quick pickling brine, retaining their signature sharp crunch. The real innovation comes from the fragrant, fiery punch of Shichimi Togarashi , the Japanese seven-spice blend . 1 This infusion of citrus zest, sesame, and chilli transforms a simple pickle into an Umami-forward palate cleanser , perfect for cutting through the richness of cured meats or cheese. They are addictive, unexpected, and delightfully vibrant. 🍽️ Recipe: Pickled Cornichons with Shichimi This recipe gives classic small pickles a bold Japanese seasoning. Ingredients Category Item Quantity Notes Pickles Cornichons (small pickles) 450g (1 jar) Drained, or fresh small cucumbers Brine White Wine Vinegar (or distilled white vinegar ) 250ml For sharpness Br...
Read more

Steam Oven Thai Steamed Purple Potato Cake

Image
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: 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. Make the Cake Batter: In a large mixing bowl, combine the mashed purple sweet potato, coconut milk, sugar, rice flour, ta...
Read more

Yummy & Tasty BBQ Malaysian Lamb Satay

Image
  Yummy & Tasty BBQ Malaysian Lamb Satay This recipe delivers tender, marinated lamb skewers grilled to smoky perfection, accompanied by the quintessential rich and nutty peanut sauce. The flavours are a delightful dance of sweet, savoury, spicy, and aromatic notes that are distinctly Malaysian. Yields: Approximately 10-12 skewers Prep time: 45 minutes (plus at least 2 hours marinating time, preferably overnight) Cook time: 8-12 minutes Ingredients: For the Lamb Satay: 1.5 lbs lamb leg or shoulder, trimmed of excess fat and cut into 1-inch cubes 2 tablespoons soy sauce 1 tablespoon honey or brown sugar 1 tablespoon lime juice 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander Pinch of chilli flakes (adjust to your spice preference) 2 tablespoons vegetable oil Bamboo skewers (soaked in water for at least 30 minutes) For the Peanut Sauce (Satay Sauce): 1 cup roasted peanuts (unsalted or light...
Read more