Name: Steamed Cake with Sweet Potatoes (Mushi-kasutera)
Yield: Serves four
Cuisine: Japanese
Ingredients: 150 g/5 oz sweet potatoes; 4 eggs, beaten; 45 ml/3 tbsp sweetened condensed milk; 40 g/1½ oz shiro miso; 200 g/7 oz/scant 2 cups plain (all-purpose) flour; 140 g/4¾ oz/scant ¾ cup caster (superfine) sugar; 10 ml/2 tsp cream of tartar; 30 ml/2 tbsp melted butter; 2.5 ml/½ tsp bicarbonate of soda (baking soda)

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This soft steamed cake, known as Mushi-kasutera, is not too sweet, and can be eaten like bread. The secret is a little miso, which adds a subtle saltiness to the cake.

Ingredients

200 g/7 oz/scant 2 cups plain (all-purpose) flour
140

Method

Sift the flour and the sugar together into a large mixing bowl. In a separate bowl, beat the condensed milk, eggs and shiro miso together to make a smooth cream. Add to the flour and mix well. Cover the bowl with clear film (plastic wrap) and leave to rest for 1 hour.