STEAMED LAYER CAKES ROLLS WITH PURPLE YAM

purple yam

🥗Healthier: sweet potato

💰Cheaper: regular potatoes

Sweet potato is lower in calories and still provides a similar texture.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk offers creaminess.

rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar offers a similar sweetness at a lower cost.

Peel the purple yam and weigh 400 grams after peeling.

Steam the purple yam until soft, about 20 minutes.

Boil 200 grams of mung bean, removing foam, and cook for 10-15 minutes.

In a mixing bowl, combine the rice flour, sugar, baking powder, and salt.

Add coconut milk and water to the dry ingredients and mix until smooth.

Divide the batter into two bowls; one for purple yam and one for mung bean.

Add the cooked mung bean to the smaller bowl of batter and blend until smooth.

Add the purple yam to the other bowl and blend until smooth.

Strain both mixtures to ensure they are smooth.

Add sesame oil to the steaming tray and spread it evenly.

Pour 1.5 cups of the purple yam mixture into the tray and spread it evenly.

Place the tray in the steamer and steam for a few minutes until set.

Add 2 cups of the mung bean mixture on top of the purple yam layer and spread evenly.

Steam for an additional 5-10 minutes until set.

Remove the tray from the steamer and cool slightly before cutting.

Cut the cake into rolls using a plastic knife, lifting it out carefully.

Roll the cake in a silicone sheet or plastic wrap, tightening it as you go.

Cut the ends of the roll to make them straight before slicing into individual pieces.

Optionally, mix food coloring into the batter for a more vibrant color before steaming.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens