Sweet Potato Coconut Cake

Steps

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1. 1
   Peel the sweet potatoes, wash thoroughly, and cut into chunks totaling about 700g.
   ▶ ≈0:40
2. 2
   Cook the sweet potato chunks in a rice cooker: arrange them in the cooker, add water to about halfway up the potato height, cover and cook for about 25 minutes until very soft.
   ▶ ≈1:19
3. 3
   While still hot, transfer the cooked sweet potato to a bowl and lightly mash with a rice paddle, leaving some small chunks for texture rather than making a completely smooth puree.
   ▶ ≈1:53
4. 4
   In another bowl, combine tapioca starch, coconut milk, water, sugar, and salt, mixing well.
   ▶ ≈2:30
5. 5
   Pour the mixture into the sweet potato mash and gently stir and press until the batter reaches a thick, sticky consistency.
   ▶ ≈3:04
6. 6
   Lightly coat the bottom of a nonstick pan with oil over low heat. Pour in the sweet potato batter and shape it into a cake about 1cm thick using a spoon.
   ▶ ≈3:32
7. 7
   Cover the pan and cook over low heat for about 8 minutes, using the steam to cook gently.
   ▶ ≈4:01
8. 8
   Open the lid, carefully flip the cake, cover again, and continue cooking over low heat for 5–6 minutes until fully cooked through. Keep the heat low to prevent the exterior from burning.
   ▶ ≈4:18