Loading...

Peel the sweet potato and cut it into small pieces. Place the pieces in a bowl of water to prevent browning.

Transfer the sweet potato pieces to a steamer and steam until they are very soft, about 10-15 minutes.

Once steamed and soft, weigh out 200 grams of the cooked sweet potato. Place the weighed sweet potato into a bowl and mash it thoroughly with a fork until smooth.

Add 150 grams of granulated sugar to the mashed sweet potato. Mix well with a wooden spatula or spoon until the sugar is fully incorporated and the mixture is smooth.

Add 1 tablespoon of active dry yeast and 1 teaspoon of baking powder to the sweet potato mixture. Mix well to distribute the leavening agents.

Pour 160 grams of coconut milk and 60 ml of water into the mixture. Stir until everything is well combined.

Sift 200 grams of all-purpose flour into the wet mixture. Mix thoroughly until a smooth batter is formed, reaching a thick, gooey consistency. Ensure there are no lumps.

Cover the bowl of batter with a clean cloth or plastic wrap and leave it in a warm place to rise for 1 hour. The batter should become bubbly and increase in volume.

Once the batter has risen, gently stir it to release some air. Spoon the batter into small individual cups or molds, filling them about two-thirds full. Arrange the filled cups on a steamer tray.

Place the steamer tray into a preheated steamer. Cover tightly and steam for 15-20 minutes, or until the cakes are puffed up and a skewer inserted into the center comes out clean.

Carefully remove the steamed cakes from the steamer. Let them cool slightly before serving. The "Potato Huat Koay" are ready to be enjoyed.


Peel the sweet potato and cut it into small pieces. Place the pieces in a bowl of water to prevent browning.

Transfer the sweet potato pieces to a steamer and steam until they are very soft, about 10-15 minutes.

Once steamed and soft, weigh out 200 grams of the cooked sweet potato. Place the weighed sweet potato into a bowl and mash it thoroughly with a fork until smooth.

Add 150 grams of granulated sugar to the mashed sweet potato. Mix well with a wooden spatula or spoon until the sugar is fully incorporated and the mixture is smooth.

Add 1 tablespoon of active dry yeast and 1 teaspoon of baking powder to the sweet potato mixture. Mix well to distribute the leavening agents.

Pour 160 grams of coconut milk and 60 ml of water into the mixture. Stir until everything is well combined.

Sift 200 grams of all-purpose flour into the wet mixture. Mix thoroughly until a smooth batter is formed, reaching a thick, gooey consistency. Ensure there are no lumps.

Cover the bowl of batter with a clean cloth or plastic wrap and leave it in a warm place to rise for 1 hour. The batter should become bubbly and increase in volume.

Once the batter has risen, gently stir it to release some air. Spoon the batter into small individual cups or molds, filling them about two-thirds full. Arrange the filled cups on a steamer tray.

Place the steamer tray into a preheated steamer. Cover tightly and steam for 15-20 minutes, or until the cakes are puffed up and a skewer inserted into the center comes out clean.

Carefully remove the steamed cakes from the steamer. Let them cool slightly before serving. The "Potato Huat Koay" are ready to be enjoyed.
