This recipe was adapted from Hawaii Veggie Farm. http://www.hawaiiveggiefarm.com/recipes.aspx. This is where I get my delicious purple sweet potato. The recipe was translated for me by my son’s Vietnamese friend.
- 150 g sweet potato (about 3/4 c)
- 300 g rice flour (about 1 1/4 cup). If not using sweet potato, use 2 cups rice flour). Brown rice flour is available in most supermarkets and health food stores and can be substituted for a healthier mix.
- 250 g sugar (about 1 cup)
- 2 egg white
- 180 ml use the water that you used to boil the sweet potato in, make sure it’s cooled (about 3/4 cup water)
- 125 g rice wine (about 1/2 cup)
- 2 t baking powder
- pinch of salt
- Grated coconut (available in the freezer section of Asian food stores) or grated hard cheese
- Skip if not using potato. Peel the potato. Wash the potato and cut into small pieces. Put in a pot with a pinch of salt, boil until it is soft. Mix thoroughly 150 g of cooked potato with 180 ml of the cooled water potato water. Mix the water, rice flour and rice wine in a glass bowl. Cover tight with plastic wrap and leave over night on the kitchen counter.
- (Following day) Beat the egg whites, slowly adding baking powder and sugar and beating until stiff. Mix the fermented mixture with the egg whites and sugar mix.
- Boil water.
- Grease the molding with melted butter.
- Pour in the mixture into the ceramic bowls, about 3/4 full. Steam for 12 minutes.
- Serve with fresh grated coconut. It is also good plain or with your favorite grated cheese.
Coffee cups or individual souffle cups can be used. This picture was from a year ago when I first tried this recipe to show that it does not have to look perfect, no worries if they don’t look the same, I guarantee, it will be wonderful with the aroma of the fermented rice.