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Sweet Potato Mochi Cakes

Featured in the Honolulu Star-Advertiser on June 24, 2015.

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Ingredients:

Sweet Potato Mochi Cakes

  • 1 stick butter, melted
  • 4 eggs, beaten
  • 1 1/2 cup whipping cream
  • 1 1/2 cup mashed Okinawan sweet potato
  • 1 can (13.5 ounces) coconut milk
  • 1 3/4 cups raw sugar
  • 1 box (16 ounces) mochiko (mochi flour)
  • 2 teaspoons baking powder
  • 1/2 cup shredded coconut

Directions:

  1. Preheat oven to 350°F.
  2. Lightly coat 2 muffin tins with non-stick spray; set aside.
  3. Combine melted butter, eggs, cream, sweet potato, and coconut milk in a blender.
  4. Blend on low until ingredients are completely incorporated.
  5. Pour into a large bowl and whisk in sugar.
  6. Add mochiko and baking powder; whisk until completely blended.
  7. Pour batter evenly into muffin tins and top with coconut.
  8. Bake for 25-30 minutes, or until top of cupcake is golden brown.
  9. Cool in pan for 15 minutes, and then remove to wire rack and cool completely.
  10. Transfer to individual cupcake liners and pack to go.

Makes 24 cakes.

Approximate Nutrient Analysis per muffin:
300 calories, 16 g fat, 10 g saturated fat, 60 mg cholesterol,110 mg sodium, 35 g carbohydrate, 1 g fiber, 16 g sugar, 4 g protein

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