This cake is very Southeast Asian in style. You know those cakes that seem to be a strange combination of custard and cake? This very much fits into that category. Filling and tasty, yet not rich of cloying, it is a perfect cake to share around.
- 400ml condensed milk
- 400gm peeled sweet potato
- 200ml coconut milk
- 100gm glutinous rice flour (or chuck 100gm glutinous rice into a blender like i did!)
- 60gm butter
- 4 large eggs, beaten
Preheat oven to 180 degrees.
Line a 25cm x 25cm pan with baking paper and spray with oil.
Boil the sweet potatoes until very soft.
Mash well or pass through a sieve and then leave to cool.
In a large bowl combine all ingredients and stir briefly.
Pour into the cake tin and transfer to oven.
Bake for 45 minutes - 1 hour or until cake feels springy and an inserted skewer comes out clean.
Leave in tin to cool for 15 minutes before turning out and cutting into slices.