How to make sweet potato condensed milk cupcakes without an oven

How to make Sweet Potato Condensed Milk Cupcake

• 1

  Prepare the sweet potatoes

  After purchasing, peel the sweet potatoes and wash them thoroughly, then cut them into round slices about the size of a finger, and then cut them into small squares as shown in the illustration.

  Create a diluted sugar solution to soak the potatoes by mixing 30g of sugar into 300ml of water, stir until dissolved, and soak the cut potatoes for about 5 minutes.

  Tip: The sugar solution will help prevent the potatoes from browning after peeling.

  After the soaking time is up, strain the potatoes through a sieve, place them in a large bowl, and discard the water.

  Wrap the bowl of potatoes tightly with plastic wrap.

  

  

  

  
• 2

  Boil sweet potatoes

  Put all the sweet potatoes in the microwave for about 2 minutes on medium setting, then take them out and stir evenly with a spatula.

  Wrap with plastic wrap and continue to microwave for another 2 minutes and 30 seconds.

  Take the sweet potatoes out and stir them again, prepare a smaller bowl to divide the sweet potatoes into 2 portions, one side about 200g, the other side 150g.

  

  

  

  
• 3

  Whisking Eggs

  Prepare a large bowl, add 2 chicken eggs and use a whisk to beat them, then add 80g of sugar to the egg bowl and mix well.

  Add 7.5ml of vanilla extract and a pinch of salt to the bowl and mix until dissolved, finally add 15ml of melted butter to the bowl and use the whisk to mix everything into a homogeneous mixture.

  

  

  

  
• 4

  Mixing the Cake Batter

  Add 160g of flour along with 8g of baking powder to the bowl, sift the flour through a sieve until fine and smooth. Add all the flour to the egg mixture that was just beaten, adding it gradually while using the whisk to mix continuously.

  Tip: Mix the batter continuously to avoid lumps, beat until the flour and eggs blend into a smooth mixture.

  After the batter is mixed, add 200g of cooked sweet potato to the batter and mix well.

  

  

  

  
• 5

  Steam the cake

  Prepare round cake molds measuring 7x3cm, lining with a layer of parchment paper in the mold. Use a spoon to scoop each spoonful of cake batter into the mold.

  Add a little sweet potato from the remaining 150g on top of the cake. Continue doing this until all the cake batter is used up.

  Place the cake molds into the steamer. Cover tightly and start steaming for about 20 minutes.

  Note:

  • Do not open the lid while steaming.
  • To prevent steam from dripping onto the cake, you can use a thin cloth, place a few pieces of paper towel under the lid, and tie the cloth tightly as shown in the picture, the steam will be absorbed by the cloth.

  

  

  

  
• 6

  Final Product

  The steamed cake will have a natural yellow color from sweet potatoes that is very eye-catching, and as soon as you open the lid, the fragrant aroma spreads throughout the room. The cake piece is not too sweet, and it retains its moisture and softness. This cake is perfect to serve to family or friends.