Purple Sweet Potato Muffins (Japanese)
Japanese steamed muffins made with steamed purple sweet potato, blended into a smooth paste and folded into cake and rice flour batter.
Ingredients
| 125 g | Steamed purple sweet potato | |
| 1 | Egg | |
| 120 g | Granulated sugar | |
| 120 g | Fat free milk | |
| 30 g | Vegetable oil | |
| 180 g | Cake flour | |
| 20 g | Rice flour | |
| 1 1/2 tsp | 7.5 ml | Baking powder |
Instructions
- Put steamed purple sweet potato flesh, egg, sugar, milk and oil in a blender or food processor and process so that the mixture becomes a smooth paste.
- Sift cake flour, rice flour and baking powder into a mixing bowl. Pour in the wet ingredients and stir until combined.
- Prepare a large pot of boiling water and place a steamer on top. You can also use a rice cooker steamer.
- Spoon batter into cupcake liners. Place the cupcake liners in a firm mold such as ramekins so that the cupcakes hold their form while cooking. Fill cupcake liners about 3/4 full and steam on high heat for 15 minutes.