Okinawa Cuisine Small Classroom👩🏻‍🍳Okinawa Purple Sweet Potato Chapter ②

Okinawa purple sweet potatoes are rich in anthocyanins, beta-carotene, vitamin C, potassium, and dietary fiber. Anthocyanins have antioxidant properties, which can prevent aging and reduce the risk of urban diseases such as cardiovascular disease. Okinawa purple sweet potatoes are a good food option for busy city dwellers.

This time, we're continuing to introduce purple sweet potato dessert recipes, with a slightly more advanced level than the last one. Why not give it a try at home!

Okinawa purple sweet potato pancakes

Material:

• Okinawa purple sweet potato 60g
• Pancake Powder 150g
• 1 tablespoon of dried herbs
• A 1/2 teaspoon cinnamon powder
• A. 1 tablespoon of Okinawa lime juice
• A. 3 tablespoons of plain cheese
• 3 tablespoons of olive oil
• 50g of wheat
• about 3 tablespoons of milk

step:

1. Add ingredients A to a bowl, rub them together with your hands, then add the grains and mix well with a spatula.
2. Add milk to ①, mix well, and refrigerate for about 20 to 30 minutes.
3. Cut the Okinawan purple sweet potato into pieces about 1cm in size. Soak the cut pieces in water to remove the astringent taste. Change the water when it becomes cloudy, and continue soaking until the water is no longer cloudy.
4. After patting the purple sweet potato pieces dry with kitchen paper, microwave them at 600w for about 2 to 3 minutes, then let them cool.
5. Divide the pancake batter from step ② into 7 to 8 equal portions, then add diced purple sweet potato.
6. Place the purple sweet potato pancakes in a preheated oven at 170°C and bake for about 15 minutes.

Okinawa Purple Sweet Potato Marble Chiffon Cake

Material:

• 14cm cake pan
• 70g low-gluten flour
• 30g Okinawa purple sweet potato powder
• 5 tablespoons + 1/4 cup of water
• 3 eggs
• 60g white sugar
• 25g + 15g of vegetable oil

step:

1. Sift the cake flour and divide it into two equal portions.
2. Divide the sugar into 30g, 20g and 10g portions for later use.
3. Mix Okinawa purple sweet potato powder with 5 tablespoons of water until it becomes a purple sweet potato paste and set aside.
4. Separate the egg whites and yolks, then divide them into 3 bowls: one bowl of egg whites, 2 egg yolks, and 1 egg yolk.
5. Whip the egg whites until foamy, then add 30g of sugar in 2-3 batches and mix well. Stir until the mixture becomes a slightly stiff meringue, then divide it into 2 equal portions and set aside.
6. In a bowl with two egg yolks, add 20g of sugar and mix well. Then, gradually add 25g of vegetable oil in several batches and mix well. Finally, add 1/8 cup of water and mix well to form a white batter.
7. In a bowl containing one egg yolk, add 10g of sugar and the purple sweet potato paste from step ③ and mix well. Then, gradually add 15g of vegetable oil in several batches and mix well. Finally, add the remaining 1/8 cup of water and mix well to form a purple sweet potato batter.
8. Add a small amount of meringue from step 4 to the white batter in step 6 and mix well. Then add one part of cake flour and mix well. Finally, add the remaining meringue from step 1 and mix well to make the plain batter.
9. Add a small amount of meringue from step ④ to the purple sweet potato batter in step ⑦ and mix well. Then add one part of low-gluten flour and mix well. Finally, add the remaining meringue from step ④ and mix well to form the purple sweet potato batter.
10. First, use a spoon to spread the purple sweet potato batter (⑨) at the bottom of the cake mold. Then, pour the plain batter (⑧) and the purple sweet potato batter (⑨) alternately into the cake mold to form a marble pattern. Remove the air from the batter.
11. Place the batter in a preheated oven at 170°C and bake for 20-25 minutes.
12. After baking, place the cake mold upside down in a glass jar. Once the cake has cooled, remove it from the mold with a knife.
13. Cut the cake from step 11 into several pieces and serve on a plate. You can add fresh cream or other toppings according to your personal preference.

[How to Make a Chiffon Cake Sandwich]
Cut the cake into 6 equal slices, then layer with fresh cream and diced steamed purple sweet potato. Using cream cheese instead of fresh cream is also delicious!