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.



Ingredients


  • 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

Method


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.

5 comments:

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

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

    ReplyDelete
  3. Woah! Super-Asian dessert! :)

    Good work, they look great!

    xox Sarah

    ReplyDelete
  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!

    ReplyDelete

LinkWithin

Related Posts with Thumbnails