Forget bland bread and fussy steamed buns! Today, we’re diving into a culinary adventure with an unforgettable sweet potato and egg cake. Made with just 1 sweet potato, 3 eggs, and a handful of pantry staples, this dish elevates humble ingredients to a new level of deliciousness. It’s simpler than steamed buns, crispier than bread, and boasts a flavor that sings of sweet autumnal delight.
Beyond the Deliciousness
This sweet potato and egg cake isn’t just a breakfast treat; it’s an experience. Every bite is a delightful union of textures and flavors. The crispy base complements the soft, sweet potato interior, while the juicy red dates and raisins add pops of sweetness and tang. The tangy tomato sauce and creamy cheese bring another layer of complexity, making each bite a surprising journey.
And the best part? It’s incredibly easy to make! With just a little prep and time, you can have this divine dish on your table. So, ditch the store-bought pastries and embark on this culinary adventure. You won’t be disappointed!
- 1 sweet potato (yellow-fleshed recommended)
- 3 eggs
- 50g white sugar
- 100ml pure milk
- 4g dry yeast
- 1 tsp sugar (for yeast activation)
- 300g all-purpose flour
- 20g red dates
- 10g raisins
- 1 tbsp salt
- 1 tbsp edible alkali
- Cooking oil
- Tomato sauce
- Grated cheese
- Black sesame seeds (optional)
- Prep the Sweet Potato: Wash and peel the sweet potato. Slice it thinly for faster steaming. Place the slices in a bowl and soak in cold water for 5 minutes.
- Steam the Sweet Potato: Steam the soaked sweet potato slices for 15 minutes. They should be easily pierced with chopsticks when done. Let them cool slightly.
- Make the Sweet Potato Mash: Beat the cooled sweet potato slices with the eggs in a bowl. Transfer the mixture to a meat grinder or use a rolling pin to mash it finely. Aim for a smooth texture.
- Prepare the Batter: In a large bowl, combine the sweet potato mash, yeast, sugar, and flour. Gradually add flour while stirring until a smooth, viscous batter forms. It should have a slight resistance when stirred. Cover the bowl and let it ferment in a warm place until doubled in size.
- Clean the Red Dates and Raisins: Soak the red dates and raisins in water with salt and edible alkali for 2 minutes. Rinse them thoroughly with clean water several times until the water runs clear. Chop the red dates and raisins.
- Assemble the Cake: Stir the chopped red dates and raisins into the fermented batter. Grease an electric baking pan with cooking oil. Pour the batter into the pan and smooth the surface. Turn off the heat.
- Cook the Cake: Cover the pan and simmer for 2 minutes. Brush the cake surface with tomato sauce and sprinkle with grated cheese. Drizzle some water along the pan sides to prevent burning. Cover and simmer for another 5 minutes.
- Enjoy! Garnish the cake with black sesame seeds if desired. Let it cool slightly before cutting into triangles or your preferred shapes. Savor the crispy golden crust and the soft, sweet interior bursting with juicy red dates and raisins.
- Use yellow-fleshed sweet potatoes for their naturally sweet flavor and vibrant color.
- Ensure the batter is not too watery. It should be thick enough to hold its shape.
- Feel free to adjust the amount of tomato sauce and cheese to your taste.
- This cake is delicious warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days.