Name: Sweet Potato Mushi-Pan
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 Sweet Potato; ½ cup Soy Milk (120g); 1 Tbsp Vegetable Oil (10g); A little Salt; 1 cup Wheat Flour (150g); 2 tsp Baking Powder; 4 Tbsp Sugar (40g)

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This easy sweet potato mushi-pan is light and gently sweet. A simple steamed cake that makes a delicious snack or quick breakfast!

Looking for more sweet potato recipes? Try my sweet Potato Pie or Sweet Potato Mochi!

Recipe Ingredients

You’ll need the following ingredients to make this simple sweet potato mushi-pan:

Japanese sweet potato: Choose firm sweet potatoes with smooth skin and no bruises or soft spots. If you’re not sure which one to choose, learn about the types of Japanese sweet potatoes here.
Flour: You can use all-purpose, cake, or rice flour (for a gluten-free option). I use cake flour in this recipe.
Baking powder: Baking powder helps the mushi-pan rise and gives it a light texture.
Soy milk: I use soy milk because it’s the most common plant-based milk in Japan. You can easily substitute it with regular milk or any plant-based milk, such as almond or coconut milk.

Japanese Sweet Potatoes

Japanese sweet potatoes, or satsumaimo, have reddish-brown skin and creamy yellow-white flesh. They are typically sweeter, firmer, and starchier than other varieties and hold their shape well during cooking. Their versatility makes them a staple for sweet and savory Japanese dishes.

How To Make Sweet Potato Mushi-Pan: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Cut the sweet potato into cubes and steam until soft.

Step 2

Mix the batter ingredients and add the steamed sweet potato.

Step 3

Spoon the batter into cupcake liners.

Step 4

Steam for 15 minutes.

Open the lid and check doneness with a toothpick. Let the cakes cool down a bit, then enjoy this sweet, cozy steamed treat!

Recipe Tips

This recipe uses a bamboo steamer, but any type of steamer will work.
The batter is steamed directly in cupcake liners, though cupcake molds will give you a cleaner, more defined shape.
For a tasty variation, try making this recipe with kabocha squash instead of sweet potato.

Want more Japanese Plant-Based Ideas?

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Sweet Potato Mushi-Pan

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Prep: 5

Cook: 15

Total: 20

Servings:

Author: Juri Austin

This easy sweet potato mushi-pan is light and gently sweet. A simple steamed cake that makes a delicious snack or quick breakfast!

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Equipment

Bamboo Steamer 21cm
Steamer Ring
Pot

Ingredients

Instructions

Prepare the sweet potato: Peel the sweet potato and cut it into small cubes. Steam in a bamboo steamer (or any steamer) until soft.
Make the batter: In a bowl, combine the soy milk, vegetable oil, and a pinch of salt. Sift the flour, baking powder, and sugar into the bowl. Mix gently until smooth. Add the steamed sweet potato and fold until evenly combined.
Steam the cakes: Place cupcake liners in your steamer. Spoon about two tablespoons of batter into each liner.Cover and steam on medium heat for about 15 minutes, or until a toothpick comes out clean.
Serve: Remove the cake from the steamer and let it cool. Enjoy!

Notes

This recipe uses a bamboo steamer, but any type of steamer will work.
The batter is steamed directly in cupcake liners, though cupcake molds will give you a cleaner, more defined shape.
For a tasty variation, try making this recipe with kabocha squash instead of sweet potato.