Learn how to make soft and fluffy Purple Sweet Potato Steamed Cake with my step-by-step guide, using pantry-friendly ingredients. The natural sweetness and vibrant color of purple sweet potatoes make this cake both delicious and visually appealing.
Purple Sweet Potato Steamed Cake
In China, cakes are often steamed rather than baked in the oven. My two girls love these types of steamed cakes. I’ve made and shared Pumpkin Fa Gao, Brown Sugar Fa Gao (Chinese Prosperity Cake), and Ma Lai Gao with them, and they enjoy them all.
Purple Sweet Potato Steamed Cake (Fa Gao) is a soft, mildly sweet cake made primarily with purple sweet potatoes, flour, sugar, and yeast.
It is a traditional Chinese steamed cake known for its fluffy, airy texture and vibrant purple color, derived from the natural pigmentation of the sweet potatoes.
I recommend using extra purple sweet potatoes when steaming. I blend about 200g of the steamed purple sweet potatoes with an equal amount of water. As for the remaining steamed purple sweet potatoes, you can use them in the following recipes I suggest, or simply enjoy them as they are!
Purple sweet potatoes
Purple sweet potatoes are widely used in China, and they are incredibly versatile. You can use them to make Chinese dessert soups like Sweet Potato Tapioca (Sago) or turn them into the famous Purple Sweet Potato Paste, which is perfect for fillings in Purple Sweet Potato Mooncakes and Purple Sweet Potato Mochi. They can also be used in buns, such as Purple Sweet Potato Mantou (Buns).
Ingredients:
- 200g purple sweet potatoes(about 2 medium-sized sweet potatoes)
- 200g water(for blending)
- 4g high-sugar-tolerant yeast(or instant yeast)
- 80g white sugar(adjust to your taste)
- 300g all-purpose flour(or cake flour for a lighter texture)
- 15g corn oil(or other neutral-flavored oil)
- Dried fruits(like raisins, red dates, or dried cranberries) – optional
Instructions:
Prepare the Purple Sweet Potatoes
Start by peeling the purple sweet potatoes and cutting them into thin slices for quicker cooking. Place them in a steamer and steam over medium-high heat for about 20 minutes, or until they are soft and easily pierced with a fork.
Make the Purple Sweet Potato Purée
Once the sweet potatoes are cooked, transfer them to a blender or food processor. Add 200g of water (equal to the weight of the sweet potatoes) and blend until smooth to create a vibrant purple sweet potato purée.
Prepare the Batter
Place the purple sweet potato purée in a large mixing bowl.
To the purée, add 80g white sugar, 4g high-sugar-tolerant yeast, and 300g all-purpose flour. Stir the mixture with a spatula or whisk until it forms a thick, slightly sticky batter. Make sure everything is well combined.
First Proofing
Cover the bowl with plastic wrap or a clean towel and allow the batter to rise in a warm place for about 45 minutes, or until it doubles in size. The batter will be filled with small air bubbles, indicating the yeast is working well.
Deflate and Mix in Oil
After the batter has risen, use a spatula to gently stir it and release the trapped air. This process ensures the final cake has an even texture.
Next, add 15g corn oil and stir until the oil is fully incorporated into the batter. This will give the cake a lovely, moist texture.
Prepare the Steaming Mold
Line your steaming mold (a round or square cake pan works well) with parchment paper to prevent sticking. Pour the prepared batter into the mold, spreading it out evenly. Gently tap the mold a few times on the countertop to remove any large air bubbles. If using, sprinkle your dried fruits (such as raisins or red dates) evenly over the top.
Second Proofing
Cover the mold with a lid or plastic wrap, and let the batter rest for another 30 minutes to allow it to rise again. It should once again double in size.
Steam the Cake
Bring water to a boil in your steamer. Place the mold into the steamer and cover the lid. Steam the cake over medium-high heat for 30 minutes. Be sure not to open the steamer during this time, as the steam is essential for creating the fluffy texture.
After steaming, turn off the heat and allow the cake to sit inside the steamer for an additional 3 minutes. This resting time helps prevent the cake from collapsing when exposed to cooler air. Once done, remove the cake from the steamer and let it cool slightly before unmolding.
Serve
Slice the cake into pieces and enjoy it warm or at room temperature. The Purple Sweet Potato Fa Gao should have a soft, springy texture with a mild sweetness. The vibrant purple color and optional dried fruit topping make it an eye-catching treat.
Tips:
- Yeast Choice: Be sure to use high-sugar-tolerant yeast or instant yeast to ensure proper rising. If your kitchen is cold, allow more time for the dough to proof.
Purple Sweet Potato Steamed Cake (Fa Gao)
Ingredients
- 200 g purple sweet potatoes about 2 medium-sized sweet potatoes
- 200 g water for blending
- 4 g high-sugar-tolerant yeast or instant yeast
- 80 g white sugar adjust to your taste
- 300 g all-purpose flour or cake flour for a lighter texture
- 15 g corn oil or other neutral-flavored oil
- Dried fruits like raisins, red dates, or dried cranberries – optional
Instructions
Prepare the Purple Sweet Potatoes
- Start by peeling the purple sweet potatoes and cutting them into thin slices for quicker cooking. Place them in a steamer and steam over medium-high heat for about 20 minutes, or until they are soft and easily pierced with a fork.
Make the Purple Sweet Potato Purée
- Once the sweet potatoes are cooked, transfer them to a blender or food processor. Add 200g of water (equal to the weight of the sweet potatoes) and blend until smooth to create a vibrant purple sweet potato purée.
Prepare the Batter
- Place the purple sweet potato purée in a large mixing bowl.
- To the purée, add 80g white sugar, 4g high-sugar-tolerant yeast, and 300g all-purpose flour. Stir the mixture with a spatula or whisk until it forms a thick, slightly sticky batter. Make sure everything is well combined.
First Proofing
- Cover the bowl with plastic wrap or a clean towel and allow the batter to rise in a warm place for about 45 minutes, or until it doubles in size. The batter will be filled with small air bubbles, indicating the yeast is working well.
Deflate and Mix in Oil
- After the batter has risen, use a spatula to gently stir it and release the trapped air. This process ensures the final cake has an even texture.
- Next, add 15g corn oil and stir until the oil is fully incorporated into the batter. This will give the cake a lovely, moist texture.
Prepare the Steaming Mold
- Line your steaming mold (a round or square cake pan works well) with parchment paper to prevent sticking. Pour the prepared batter into the mold, spreading it out evenly. Gently tap the mold a few times on the countertop to remove any large air bubbles. If using, sprinkle your dried fruits (such as raisins or red dates) evenly over the top.
Second Proofing
- Cover the mold with a lid or plastic wrap, and let the batter rest for another 30 minutes to allow it to rise again. It should once again double in size.
Steam the Cake
- Bring water to a boil in your steamer. Place the mold into the steamer and cover the lid. Steam the cake over medium-high heat for 30 minutes. Be sure not to open the steamer during this time, as the steam is essential for creating the fluffy texture.
- After steaming, turn off the heat and allow the cake to sit inside the steamer for an additional 3 minutes. This resting time helps prevent the cake from collapsing when exposed to cooler air. Once done, remove the cake from the steamer and let it cool slightly before unmolding.
Serve
- Slice the cake into pieces and enjoy it warm or at room temperature. The Purple Sweet Potato Fa Gao should have a soft, springy texture with a mild sweetness. The vibrant purple color and optional dried fruit topping make it an eye-catching treat.
Leave a Reply