Sunday, October 24, 2010
Lavender in a potpourri, I can tolerate. Lavender in a scented candle, I can tolerate. But Lavender in my food ... that's where I draw the line.
That's why you'll never see a Lavender-anything in my blog. Unless it's "Lavender Street" hawker food. :)
So when it was announced that this month's International Incident Party's theme was Lavender, I decided to give it a miss. Until Penny kindly pointed out that I could think out of the box and make something the colour of Lavender. Ah, now we're talkin'!
Instantly, my mind ran through all things purple - grapes ... red wine ... beets ... eggplants ... gentian violet ... Barney. In the end, I settled on the beautiful Okinawan Sweet Potato (also commonly known as Japanese Sweet Potato).
Quite by chance, as I mulled over what to make, a friend loaned me a copy of Magic Steamed Cakes by Alex Goh. In it was a recipe for Coconut Sweet Potato Cake, using exactly this purple variety. Perfect!
So here's my contribution to the party ... a cake that is steamed, not baked ... and which, I'm sure, will be well-received by those not too fond of Lavender in their food. ;)
(from Magic Steamed Cakes by Alex Goh)
- 200g butter
- 120g sugar
- 1 egg
- 3 yolks
- 3 whites
- 80g sugar
- 300g flour
- 1 tsp double acting baking powder
- 100g coconut milk
- 300g sweet potato cubes (I used less, about 200g)
Don't the suspended bits purple sweet potatoes look like pieces of garnet? :)
1. Cream A till light and fluffy.
2. Add B. Cream till smooth.
3. Whip C till stiff peaks (in a separate bowl). Add to above batter and combine till well blended.
4. Add D (make sure you have mixed and sifted them well first). Fold in gently.
5. Add E. Again, fold in gently.
6. Add F.
7. Pour in greased lined pan.
8. Steam for approximately 50mins or until a skewer comes out clean.
Note: The above recipe is not quoted verbatim from the book. To be honest, I am not impressed by its overly-simplistic, oft hazy instructions.
Perfect for oyatsu, don't you think? :)