Sunday, August 21, 2011

Condensed Milk & Sweet Potato Cake

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.


  1. Ok this is totaly new to me.I prepare kumara in many ways ..never thought of cake.Great:)

  2. You should try it Dzoli! So easy to make :)

  3. Woah! Super-Asian dessert! :)

    Good work, they look great!

    xox Sarah

  4. 3 Studies SHOW How Coconut Oil Kills Belly Fat.

    This means that you actually burn fat by eating Coconut Fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from major medical journals are sure to turn the traditional nutrition world upside down!



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