Wednesday, December 11, 2013

Making Kue Mangkok Ubi

The other day I bought some sweet potatoes and intended to turn them into some Kue Mangkok Ubi/Indonesian steamed cupcakes that are similar to traditional Chinese prosperity steamed cakes (发糕).

On the day when I had the mood to make them, after I carefully read the recipe that I was going to use, I realized that the sweet potatoes I had on hand was not enough. Because of this I had to use two different colors of sweet potatoes as they were bought from two different shops.

The recipe that I used was based around this source. As I could not find purple sweet potatoes, I used the orange sweet potatoes and they turned out quite pretty. There is no electric mixer needed for making these steamed cupcakes - mixing the batter was all done with hand and spatula.

Here's the recipe of the Kue Mangkok Ubi/Ketela (Steamed Cupcakes with Sweet Potatoes) I made yesterday.

Soft and fragrant Kue Mangkok Ubi.

Kue Mangkok Ubi


Group A:
  • 60gr Flour
  • 110ml Water
  • 1 pack (11gr) Instant Yeast

Group B:
  • 390gr Sweet potatoes, steamed and mashed
  • 300gr Sugar
  • 1/2 tsp Salt
  • 3 Eggs
  • 350gr Flour, sifted
  • 300ml Coconut milk, lukewarm
  • 2 Pandan leaves, optional
  • Few drops of vanilla essence, optional


  1. In a large bowl, mix well all the ingredients from Group A. Set aside for 30 minutes.
  2. Bring to boil coconut milk and pandan leaves. Set aside.
  3. In another large bowl, combine mashed sweet potatoes, sugar and salt by using hand until the sugar is pretty much dissolved. Slowly add the eggs and vanilla essence. Mix well.
  4. Add in the Group A mixture (that has been set for 30 minutes) into the sweet potatoes mixture and combine everything well with hand.
  5. Alternately add the flour and lukewarm coconut milk into the mixture and mix well by using spatula.
  6. Run the batter into a strainer with slightly bigger holes to make sure that there are no sweet potatoes chunks. Unless you are confident that you mashed your sweet potatoes really well and thorough then I think this step is not necessary.
  7. Preheat the steamer with big fire,
  8. Meanwhile, pour the batter onto Bolu Kukus molds, which are already lined with muffin cups or parchment paper, until almost full
  9. Steam the cupcakes in a very hot steamer for 10-15 minutes, depending on the size of the molds used.

My very first batch.

What I love about these traditional steamed cupcakes made with sweet potatoes is the softer texture and natural sweet taste and aroma derived from the sweet potatoes and coconut milk. Also, even without any artificial coloring, they already look very pretty.

 Skip the white ones for this, please.

I would suggest you only use the orange/purple sweet potatoes to make these steamed cupcakes as apparently white sweet potatoes are less sweet and more starchy (thus, harder to soften and mash) than their orange or purple counterparts.

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