• Sweet potato (peeled)400g
• Raw cane sugar (or white sugar / brown sugar)100g
• All-purpose flour120g
• Water (adjust as needed)10–40cc

1. 1

   Peel 400g of sweet potato, cut into 1cm cubes, and soak in plenty of water.

2. 2

   Drain the sweet potato thoroughly, transfer to a bowl, toss with 100g of raw cane sugar, and let sit for 10 minutes.

3. 3

   Meanwhile, bring the water in your steamer to a boil and cut parchment paper into 9cm squares.

4. 4

   Do not discard the liquid released from the sweet potato — use it. Add 120g of flour and mix well with a spatula.

5. 5

   While checking the consistency of the batter, gradually add 10–40cc of water a little at a time and mix until there are no lumps and the batter just holds the potato pieces together.

6. 6

   Place portions of the batter onto the parchment paper squares and shape them into rough, bumpy mounds.

7. 7

   Set in the steamer and steam for 15–20 minutes. Be careful not to let the steamer run out of water during cooking.

8. 8

   Insert a toothpick into the sweet potato — if it goes through cleanly, they're done!

Coating the sweet potato in sugar draws out moisture, which gives the finished buns a fluffy, tender texture. Exposing them to a breeze while still hot will give the surface a nice sheen. Using paper-type parchment paper allows steam to escape and helps prevent sogginess.

• Calories222 kcal
• Protein2.6 g
• Fat0.3 g
• Carbs51.8 g
• Sodium0 g