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Yam and Purple Sweet Potato Cake

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Notes

Ingredients:
  • Chinese yam (Dioscorea opposita), peeled and cut into sections, 180g
  • Purple sweet potato, peeled and cut into pieces, 180g
  • Mooncake mold, 1
Instructions:
  1. Peel the yam and cut into sections. Similarly, peel the purple sweet potato and cut into chunks. Steam them separately for about 20 minutes until soft, then mash while still hot. (Add a bit of white sugar for children over one year old, if desired.)
  2. Form the mashed yam and purple sweet potato into 25g balls each. Combine and place in the mold, pressing to shape.
  3. Unmold to reveal the finished Yam and Purple Sweet Potato Cake.
  4. For an alternative version, make the cake with just yam and drizzle with osmanthus honey.
  5. Another variation is to add a small amount of red bean paste to the mixture.
Nutrition:
  • Rich in dietary fiber
  • Contains essential vitamins and minerals
  • Low in fat