Name: Microwave Sweet Potato Steamed Buns
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 1 bun
Cuisine: Desserts
Ingredients: 1 sweet potato (150g with skin); 80g rice flour; 1 egg; 4g baking powder; 30g kibiorigo (brown sugar syrup); 1 pinch salt; 1 tbsp rice oil or olive oil; 120ml unsweetened soy milk

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Original: English

Microwave Sweet Potato Steamed Buns

by 食事処さくらの料理教室

A recipe for moist and smooth sweet potato steamed buns, easily made in the microwave. Adding a little extra step prevents the sweet potato from becoming dry, allowing you to enjoy its fluffy texture and sweetness. These are lightly sweetened, making them a nutritious choice for breakfast or a snack.

Ingredients

Scale:

Main Ingredients (1 bun)

1 sweet potato (150g with skin)
80g rice flour
1 egg
4g baking powder

Seasonings

30g kibiorigo (brown sugar syrup)
1 pinch salt
1 tbsp rice oil or olive oil
120ml unsweetened soy milk

📖Cooking Basics

dry（tantanmen）

Steps

Weigh the sweet potato to 150g and cut off the ends.
🕒 02:00
Peel the weighed sweet potato. (This is the key!) Peeling the skin is recommended as the sweet potato can easily become dry when microwaved.
🕒 02:49
Prepare a small heat-resistant container. Stabilize the peeled sweet potato and cut it into 1cm cubes.
🕒 03:33
Lightly rinse the cubed sweet potato under water and drain thoroughly. (This is the key!) Adding moisture to the surface of the sweet potato will steam it while microwaving, resulting in moist and smooth buns.
🕒 06:23
Cover the sweet potato in the heat-resistant container with plastic wrap poked with air holes, and microwave at 600W for 3 minutes.
🕒 06:46
After microwaving, keep the plastic wrap on and let it rest for 5 minutes to allow the inside to become moist from the residual heat.
🕒 07:10
In a larger bowl, combine 80g rice flour, 120ml unsweetened soy milk, 30g kibiorigo, 1 tbsp rice oil or olive oil, and a pinch of salt.
🕒 07:51
In a separate bowl, crack the 1 egg and add it to the batter bowl.
🕒 08:45
Add 4g baking powder and mix thoroughly until no lumps remain. (This is the key!) Since rice flour doesn't contain gluten, it won't become tough even if mixed thoroughly. Mix until the batter is uniform.
🕒 09:04
Add the sweet potato, which has been rested for 5 minutes, to the batter and mix until evenly distributed. (This is the key!) Pre-cooking the sweet potato prevents it from being raw when steamed with the bun, resulting in a smoother steamed bun.
🕒 10:36
Prepare a glass heat-resistant container. Lightly dampen and wring out parchment paper, then line the container. (This is the key!) Using a glass container allows the bun to cook slowly, preventing the outside from becoming hard. Dampening and wringing out the parchment paper makes it easier to line the container.
🕒 11:54
Pour the batter mixed with sweet potato into the container and lightly level it to prevent the sweet potato from clumping.
🕒 12:32
Microwave at 600W for 6 minutes without wrapping. (This is the key!) Not wrapping it allows steam to escape, preventing a sticky surface and drying it out for a perfect finish.
🕒 13:07
If the surface still appears slightly uncooked after microwaving, add an additional 30 seconds of heating.
🕒 14:50
Once the bun is fluffy all over, cover it with aluminum foil and let it rest for 10 minutes. (This is the key!) Resting with residual heat allows the heat to penetrate evenly, making the sweet potato moist and the entire bun sweeter and smoother.
🕒 15:13
Store the finished steamed buns by wrapping them tightly with plastic wrap and refrigerating until ready to eat. When reheating, heat only very briefly to avoid making them tough.
🕒 18:32