Sweet Potato Mochi Cake

Korean · Autumn · 80 min · Serves 8 · By Lesapor Test Kitchen

This Sweet Potato Mochi Cake is the perfect autumn dessert, blending the subtle sweetness of sweet potatoes with chewy mochi texture. It's inspired by Korean flavors and makes for a delightful weekend baking project. With minimal ingredients and straightforward steps, this cake is ideal for those new to baking.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 cup glutinous rice flour
• 1/2 cup granulated sugar
• 1 1/4 cups coconut milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Method

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Steam the sweet potatoes until tender, about 15 minutes. Mash until smooth and let cool slightly.
3. In a large mixing bowl, combine glutinous rice flour and sugar.
4. In a separate bowl, whisk together coconut milk, eggs, melted butter, vanilla extract, and salt until smooth.
5. Add the mashed sweet potatoes to the wet ingredients and mix until well combined.
6. Pour the wet mixture into the dry ingredients and stir until just combined.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 50 to 55 minutes, or until the cake is set and lightly golden on top.
9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.