Karukan cake

Name: Karukan cake
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 240 g yam potato (yamato-imo/with skin); 100 g sugar; 100-120 ml water; 200 g joshin-ko (white rice powder)

D.Erika @cook_2521719

I started to cook this when my child was allergic to egg white. This steamed cake doesn't need eggs, butter, milk nor flour, so I also prepared this for my friend who are allergic to all of them!

D.Erika @cook_2521719

I started to cook this when my child was allergic to egg white. This steamed cake doesn't need eggs, butter, milk nor flour, so I also prepared this for my friend who are allergic to all of them!

Saved

Ingredients

50 mins

4 servings

240 gyam potato (yamato-imo/with skin)
100 gsugar
100-120 mlwater
200 gjoshin-ko (white rice powder)

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Steps

50 mins

1

This is the yam potato. I would like to try with other kinds of potato some other time.
2

Peel and cut the yam potato in pieces (it turned 160g after peeling).
3

Grate or blend in a mixer until smooth.
4

Add the sugar and the water (I used a sort of brown sugar so the dough is slightly yellowish).
5

Add the rice powder and mix well.
6

Pour the dough on the baking sheet in a steam basket. Steam at high heat for about 20 minutes. I tried using a steam oven, but it didn't turn out well:-( The steamer is better.
7

Cool it down and cut in pieces. You might want to wet the knife.