Sweet Potato Cake



  • 250 g (9 oz) Japanese sweet potatoes
  • 100 g (3Β½ oz) banana
  • 100 ml (3β…“ fl oz) soymilk (unsweetened)
  • 4 g (1/10 oz) kanten powder
  • 1 Tbsp black sesame seeds


Wash and cut sweet potatoes into rounds. Add sweet potatoes into a pot of boiling water, then simmer for 10–20 minutes or until tender. Drain and set aside to cool before peeling the skin.

Mix kanten powder with 2 Tbsp water to form a paste.

Add all the ingredients in a blender. Blend until smooth. Heat it up briefy in a pan for about 1 minute, stirring gently.

Transfer to a 17.5 x 8 x 6-cm (7 x 3 x 2β…“-in) metal tray and level smoothly with a spatula. Keep refrigerated for about 2 hours.

To serve, cut into blocks and arrange on 4 individual serving plates.