Sunday, September 4, 2016

番薯杯子糕 Steamed Sweet Potato Cupcakes ( 素 Vegan)


This is a super easy and yet yummy dessert recipe taken from Agnes Chang's Delightful Snacks & Dim Sum.
这是一道超容易即美味的点心食谱取自于蓝赛珍的“开开心心做点心”书籍里。

Trust me, you will like it.
我保证您一定会喜欢!


番薯杯子糕
Steamed Sweet Potato Cupcakes

Ingredients 材料
(A)
300g Orange Colour Sweet Potatoes 橙色番薯
150g Tapioca Flour 薯粉
80g Castor Sugar 幼糖
150ml Thick Coconut Milk 浓椰浆
150ml Water 清水
1/2 Tsp Sea Salt 海盐

(B)
1/2 Grated Coconut 嫩椰丝
1/2 Tsp Sea Salt 海盐


Method 做法

Combine coconut milk with water. Stir to combine. Set aside.
把材料A的椰浆及清水混合,搁置待用。

Peel, wash and dice sweet potatoes. Steam under high heat for 30 mins until very soft.
番薯去皮,洗净后切丁。用大火蒸30分钟至软。

Immediately transfer the steamed sweet potatoes into a cake mixer, add castor sugar and salt. Beat the mixture until smooth. Gradually add in coconut milk and tapioca flour to form thick batter.
立刻将蒸熟的热番薯转入搅拌机中,加幼糖及海盐。拌打至幼滑后再渐渐地把木薯粉及椰浆混入,搅拌成光滑的浓面糊。



Strain batter into another bowl. Scoop batter into muffin cups and steam under high heat for 20 mins until cooked.
过沥面糊后,便倒入马芬模具用大火蒸20分钟至熟。

Allow to cool before removing the cakes from the cups.
离火待凉备用。

Evenly combine all ingredients (B) into a steaming plate and steam for 20 mins. Leave to cool.
把材料B一起混匀,移入蒸盤蒸20分钟。取出待凉备用。



Coat cupcakes with (B) and serve.
将番薯糕沾上椰丝便可享用。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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