masakan rumahan,cara masak ubi&telur hingga jadi bolu kukus yang sangat harum&manis ubi alami
masakan rumahan,cara masak ubi&telur hingga jadi bolu kukus yang sangat harum&manis ubi alami is a easy Indonesian recipe that serves 6. 280 calories per serving. Recipe by Family Cooking on YouTube.
Prep: 25 min | Cook: 32 min | Total: 1 hr 7 min
Cost: $3.65 total, $0.61 per serving
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
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
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
Add Eggs
Crack the four eggs into the bowl and whisk until fully incorporated and the mixture is smooth.
Time: PT3M
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Eggs, Milk, Wheat
Ingredient Substitutions
- Instead of Sweet Potatoes: Butternut squash, Pumpkin puree
- Instead of Whole Milk: Soy milk, Almond milk
- Instead of Eggs: Egg replacer, Silken tofu (for vegans)
- Instead of All-Purpose Flour: Whole‑wheat flour, Gluten‑free flour blend
- Instead of Instant Yeast: Baking powder (will change texture)
- Instead of Red Dates: Raisins, Dried cranberries
Equipment Needed
- Cutting Board
- Chef's Knife
- Steamer Pot
- Mixing Bowl
- Whisk or Wooden Spoon
- Measuring Cup
- Measuring Spoons
- Heat‑Resistant Tin Foil Bowls (Food‑grade)
- Tongs (optional)
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Steaming the sweet potatoes until fully tender.
- Achieving a thick, smooth batter without over‑mixing.
- Steaming the filled bowls for the full 30 minutes without letting the water run dry.
Chef Tips from the Video
- Use a hand mixer for an ultra‑smooth batter.
- A pinch of salt (about 1 g) enhances the sweet flavor without making the cake salty.
- For extra aroma, add a dash of vanilla extract or a pinch of ground cinnamon to the batter.
Troubleshooting
Batter is too runny.
Add 1–2 tablespoons of sifted flour until the batter reaches a thick, spoon‑able consistency.
Cakes are dense or not risen.
Make sure the instant yeast is fresh and the batter is not over‑mixed. Steam for the full 30 minutes and keep the lid closed.
Bottom of the cake sticks to the foil.
Lightly grease the foil bowls or line them with a small circle of parchment paper before adding batter.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a steamer or microwave.
Freezer: Freeze individually wrapped bowls for up to 1 month. Thaw in the refrigerator and steam 5‑7 minutes before serving.
Room temperature: Best eaten the same day; can sit at room temperature for up to 6 hours.
Make-Ahead Tips
- The batter can be prepared a few hours ahead and kept refrigerated; give it a quick stir before filling the bowls.
- Steamed cakes keep well refrigerated and can be reheated in a steamer for 5 minutes.
Frequently Asked Questions
What is the cultural significance and history of steamed sweet potato egg cake in Indonesian cuisine?
Steamed sweet potato cakes, known locally as "kue ubi kukus," have been a humble household snack in Indonesia for generations. They originated as a way to use surplus sweet potatoes and turn them into a soft, sweet treat without an oven, which was uncommon in many rural homes.
What are the traditional regional variations of sweet potato steamed cake in Indonesia?
In Java, the cake is often flavored with pandan leaves and topped with grated coconut. In Sumatra, people add palm sugar syrup after steaming. The Family Cooking version uses red dates for a subtle fruity garnish, reflecting a modern twist.
How is steamed sweet potato egg cake traditionally served in Indonesian households?
It is typically served warm as a snack or light dessert, sometimes accompanied by a cup of tea or coffee. The cake can be eaten plain or with a drizzle of melted butter or coconut milk for extra richness.
During which occasions or celebrations is sweet potato steamed cake commonly prepared in Indonesia?
The cake is popular during family gatherings, after‑school treats, and festive occasions such as Eid al‑Fitr, where sweet, comforting foods are shared. Its simple preparation makes it a go‑to dish for impromptu celebrations.
What other Indonesian dishes pair well with steamed sweet potato egg cake?
It pairs nicely with savory snacks like fried tempeh, sambal‑spiced boiled eggs, or a bowl of clear chicken broth. For a sweet combo, serve it alongside fresh tropical fruits such as mango or papaya.
What makes steamed sweet potato egg cake special or unique in Indonesian cuisine?
Its uniqueness lies in the combination of naturally sweet sweet potato, protein‑rich eggs, and a light yeast‑leavened batter, all cooked by steaming. This method yields a moist, airy texture without any added oil or butter, keeping the cake light yet satisfying.
How has the steamed sweet potato egg cake evolved over time in Indonesian home cooking?
Originally a plain sweet potato mash steamed in banana leaves, modern versions incorporate wheat flour, eggs, and yeast for a cake‑like crumb. Contemporary cooks, like those on Family Cooking, add toppings such as red dates or coconut flakes to enhance flavor and visual appeal.
What are the most common mistakes to avoid when making steamed sweet potato egg cake?
Common errors include under‑steaming the sweet potatoes, which leads to a grainy batter, and over‑mixing the flour‑yeast mixture, which can make the cake dense. Also, opening the steamer too early can cause the cake to collapse.
Why does this recipe use instant yeast instead of baking powder for the steamed cake?
Instant yeast provides a gentle lift and a subtle fermented aroma that complements the sweet potato’s natural sweetness. Baking powder would give a quicker rise but can produce a slightly metallic taste in a steamed environment.
Can I make steamed sweet potato egg cake ahead of time and how should I store it?
Yes, the cakes can be prepared a day ahead. Cool them completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave before serving.
What does the YouTube channel Family Cooking specialize in?
The YouTube channel Family Cooking focuses on simple, family‑friendly recipes from Indonesian and Southeast Asian cuisines, emphasizing affordable ingredients, minimal equipment, and step‑by‑step guidance for home cooks of all skill levels.
Last updated: August 18, 2026
