Sweet Potato Mushipan
https://cookingwithdog.com/recipe/sweet-potato-mushipan/
Servings
7pieces
Cook Time
30minutes
Servings
7pieces
Cook Time
30minutes
Ingredients
Batter
Dissolved Sugar
  • 40 g Kurozato or Muscovado Sugarunrefined brown sugar, substitute: regular brown sugar
  • 90 ml Water
Toppings
  • 70 g Sweet Potatoes
  • 20 g Raisins
  • Kurozato or Muscovado Sugarfor topping
Kitchen Tools
  • 7 Cupcake Linersbase diameter: 42mm/1.7″
  • 7 Aluminum Cupcake Moldor silicone baking cups
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. 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.
    		 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.
  2. Place the potato into a bowl of water and let it sit for 5 minutes to reduce the bitterness.
    		 Place the potato into a bowl of water and let it sit for 5 minutes to reduce the bitterness.
  3. Meanwhile, add the water to the kurozato, unrefined brown sugar also known as muscovado and dissolve it completely using a spatula.
    		 Meanwhile, add the water to the kurozato, unrefined brown sugar also known as muscovado and dissolve it completely using a spatula.
  4. 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.
    		 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.
  5. 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.
    		 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.
  6. 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.
    		 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.
  7. Mix until smooth as shown.
    		 Mix until smooth as shown.
  8. Next, place a cupcake liner into each cupcake tin. You can also use a regular cupcake pan or silicon baking cups.
    		 Next, place a cupcake liner into each cupcake tin. You can also use a regular cupcake pan or silicon baking cups.
  9. Pour the batter into the liners evenly. Use a spatula to clean the bowl, distributing the remaining batter.
    		 Pour the batter into the liners evenly. Use a spatula to clean the bowl, distributing the remaining batter.
  10. 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.
    		 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.
  11. 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.
    		 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.
  12. 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.
    		 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.
  13. Let’s remove the mushipan. Pierce the mushipan with a bamboo stick. If the stick is clean, they are ready.
    		 Let’s remove the mushipan. Pierce the mushipan with a bamboo stick. If the stick is clean, they are ready.
  14. Turn off the burner and place the cupcake tins onto a tray with the tongs.
    		 Turn off the burner and place the cupcake tins onto a tray with the tongs.
  15. Remove the mushipan from the cupcake tins and place them onto a plate.
    		 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.