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- In a large mixing bowl, combine the tapioca starch, rice flour (if using), and sugar. Mix well.
- Gradually add the coconut milk, water, salt, and vanilla extract, whisking until smooth and free of lumps.
- Add the mashed sweet potatoes to the mixture, and stir until well incorporated. The batter should be thick but pourable. If it’s too thick, add a bit more water until it reaches the right consistency.
Step 3: Cook the Cake
- Grease a round cake pan or square baking dish with a little oil or line it with parchment paper.
- Pour the batter into the pan, spreading it evenly.
- Steam the cake for 45 minutes to 1 hour, depending on the thickness of your batter. To test if it’s done, insert a toothpick into the center; it should come out clean.
Step 4: Cool and Serve
- Once the cake is cooked, remove it from the steamer and let it cool completely in the pan. This helps it firm up and become easier to slice.
- Once cool, carefully remove the cake from the pan. Cut it into slices or squares.
Optional Toppings
Sprinkle shredded coconut or toasted sesame seeds on top for added texture and flavor.
Tips for the Perfect Sweet Potato Cake
- Sweetness level: Adjust the sugar to suit your taste. You can also use brown sugar for a more caramel-like flavor.
- Coconut flavor: For an extra coconut kick, you can use thick coconut cream instead of coconut milk.
- Storage: Keep the cake in an airtight container at room temperature for up to two days, or refrigerate for up to a week.
