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Ingredients

• 500 g Sweet Potatoes (peeled and cut into 2‑cm cubes)
• 250 ml Whole Milk (full‑fat, room temperature)
• 4 Eggs (free‑range chicken eggs, at room temperature)
• 200 g All-Purpose Flour (sifted)
• 3 g Instant Yeast (about 1 tsp)
• 8 Red Dates (pitted, for garnish)
• 1 L Water (for steaming, enough to keep the pot simmering)

Instructions

1. Steam the Sweet Potatoes

   Place the cubed sweet potatoes in a steamer basket and steam over boiling water until fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: 100°C

2. Mash and Combine with Milk

   Transfer the steamed sweet potatoes to a mixing bowl. Pour in the whole milk and mash together until smooth.

   Time: PT2M

3. Add Eggs

   Crack the four eggs into the bowl and whisk until fully incorporated and the mixture is smooth.

   Time: PT3M

4. Incorporate Flour and Yeast

   Add the sifted all‑purpose flour and instant yeast to the batter. Stir until the batter is thick, uniform, and free of lumps.

   Time: PT5M

5. Prepare Tin Foil Bowls

   Arrange the heat‑resistant tin foil bowls in the steamer. Lightly grease them if desired, then spoon the batter into each bowl, filling to about 3/4 full.

   Time: PT5M

6. Add Red Date Garnish

   Place a few pitted red dates on top of each batter‑filled bowl for a decorative and sweet garnish.

   Time: PT1M

7. Steam the Cakes

   Cover the steamer and steam the bowls over boiling water for 30 minutes. Keep the water at a steady boil throughout.

   Time: PT30M

   Temperature: 100°C

8. Rest and Serve

   Turn off the heat and let the cakes sit in the steamer for 2 minutes before removing. Serve warm.

   Time: PT2M

Nutrition Facts

Calories

280

Protein

10 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g