AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Monday, July 24, 2006

Sweet Potato Cake




Ingredients for fermented dough:

250 gm. Hong Kong flour
1 tsp. Double-Action Baking Powder
2 1/2 tsp. instant Yeast
65 gm. castor sugar
30 gm. Shortening
125 ml. water

Dough

All the fermented dough
250 gm. Hong Kong flour
200 gm. orange colour sweet potato - steamed and mash until fine
200 gm. castor sugar
2 1/2 tsp. double action Baking Powder
3 Tbsp. Water
2 nos. eggs - beaten lightly

Method:

(1) Mix fermented dough ingredients together and knead into a smooth dough. Cover and leave for 3 hours.
(2) Mix dough ingredients and knead evenly until sugar melts. If batter is too lumpy, sieve it.
(3) Arrange paper cups into moulds and fill with batter to 3/4 of the mould.
(4) Steam for 15 mins. over high heat.

15 comments:

Anonymous said...

Hi yochana, for yr method (2), is your ¨dough¨ watery(batter like) or dry (like bread dough)?

yochana said...

for method (2), it is not watery nor dry like bread dough. It's thick and you'll have problem sieving it and use a spoon to press it through so that your sweet potato cake will be fine.

rgds.

Anonymous said...

Hi Yochana,

How to check that the huat kueh is really cooked after 15 mins?

I used a skewer and have some bits on it so this means nt cooked?

Thanks,
Hui

yochana said...

Hi Hui,

After 15 mins, the huat kueh should be cooked. If you are worried, then extend for another 3 - 5 mins. depending on the wetness of your kueh.

rgds

Anonymous said...

Hi Aunty,

I have tried this receipe. Very happy with the kueh.. smiling nicely @ me when i opened up the wok lid. Heehee.. Thanks for sharing.

Btw, will like to check with you, i find that the fragrance of the kueh is slighty bland. Is there any ways to enhance the fragrance?

Like adding in more sweet potato or pandan leave or coconut milk?

Thanks,
Hui

yochana said...

Hui,

You can substitute the water for coconut milk.

rgds

Anonymous said...

Hi Yochana,
Your kueh all 'Bloomed' so beautifully ! May I know what type of mould you use ? Can I use muffin tray ?
Thanks
Chih

yochana said...

Hi chih,

I used chwee kueh mould. Yes you can use muffin tray.

rgds

Anonymous said...

Hi Yochana,

if i want to do those brown Huat Kueh, how do I go about doing it? Do i replace the 200gm sweet potato to the brown sugar? Is it neccessary to use shortening? if i choose not to use shortening, do i need to replace it with some other ingredients? Thanks

Rgds
Jen

yochana said...

Hi Jen,

For Brownhuat kueh, it's totally a different recipe. I've posted the link in my blog on the huat kueh which belongs to Amy Beh. Perhaps you can go to www.kuali.com.my to search for the recipe.

rgds

Anonymous said...

Hiya Yochana,

thanks for the help. I carried out a search and managed to find that brown huat kueh. There's so many names of huat kueh in yr blog. hehe. I managed to find the recipe. Very surprised to learn that coconut milk is used. Is it ok to use the packet one or thats just the one we should use? It mentioned Thick Coconut Milk. Thanks!

Rgds
Jen

yochana said...

Yes Jen,

You can use the box coconut milk. In fact, it's better as it doesn't make you cake too oily.

rgds

Anonymous said...

hi aunty i try this recipe to day, but one thing is the method (2) is like bread dough, and not a batter like, instead of throwing them away i add more water into the dough , it work, when i steam the kueh it was smiling and soft :)

yochana said...

Hi anonymous,

That is what I meant by on the spot instinct and common sense. sometimes the flour could be more dry and sometimes it's more wet so you have to judge yourself.

You did well...congrats.;

rgds

Ria said...

What is Hong Kong flour???