Sweet Potato Mushipan, Japanese steamed bread uses Kurozato, a type of unrefined brown sugar also known as muscovado sugar. This healthy dessert will remind you of a comforting taste. How about making this quick and easy recipe for Thanksgiving?
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Batter
100 g Cake Flour (low gluten or protein flour) 1 tsp Baking Powder A sprinkle of Salt
Dissolved Sugar
40 g Kurozato or Muscovado Sugar unrefined brown sugar, substitute: regular brown sugar 90 ml Water
Toppings
70 g Sweet Potatoes 20 g Raisins Kurozato or Muscovado Sugar for topping
Kitchen Tools
7 Cupcake Liners base diameter: 42mm/1.7" 7 Aluminum Cupcake Mold or silicone baking cups
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Cut four slices from the sweet potato about 5mm (0.2") thick. Cut the slices into 5mm (0.2") cubes. Sweet potatoes are hard so be careful not to cut yourself.
- Place the potato into a bowl of water and let it sit for 5 minutes to reduce the bitterness.
- Meanwhile, add the water to the kurozato, unrefined brown sugar also known as muscovado and dissolve it completely using a spatula.
- Now, drain the potato with a mesh strainer and place it onto a paper towel. Remove the excess water thoroughly and place it onto a plate.
- Let’s make the batter for the mushipan. Combine the cake flour, baking powder and a sprinkle of salt in a mesh strainer and sift the powders into a bowl.
- Pour the brown sugar water into the center of the flour while mixing with a balloon whisk. Gradually mix in the flour from the center to the outside. This will help avoid pockets of dry flour.
- Mix until smooth as shown.
- Next, place a cupcake liner into each cupcake tin. You can also use a regular cupcake pan or silicon baking cups.
- Pour the batter into the liners evenly. Use a spatula to clean the bowl, distributing the remaining batter.
- Place the sweet potato cubes onto the batter. Sprinkle on the brown sugar. Finally, place the raisins on top. Lightly tap on the toppings to attach them to the batter.
- Let's steam the mushipan. Turn off the burner to avoid burning yourself with the hot steam. Place the cupcake tins into the steamer using a pair of tongs.
- Replace the lid and steam the mushipan on medium high heat for about 12 minutes. Wrapping the lid with a dish towel will help prevent the condensation from dripping off the lid.
- Let’s remove the mushipan. Pierce the mushipan with a bamboo stick. If the stick is clean, they are ready.
- Turn off the burner and place the cupcake tins onto a tray with the tongs.
- Remove the mushipan from the cupcake tins and place them onto a plate.
Recipe Notes
We also recommend dried figs and walnuts for toppings.
This recipe doesn’t use any butter and egg so it is easy to succeed.
The ingredients are simple so this can be an excellent dessert for children.
You should also check our our Green Tea Mushipan recipe.
