Purple Sweet Potato Rice Cake

Purple Sweet Potato Rice Cake

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
  • butter
  • 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.


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