■ 900g yams cooked, mashed & sieved
■ 150g of dried grated coconut
■ 10g unsalted butter
■ 6 egg yolks
■ 150g castor sugar
■ 28g toasted sesame seeds
■1 tablespoon softened unsalted butter
■ equipment: 8" spring form pan
1. Peel, wash and cut the yams to a 12mm (1” ) dice. Place in a saucepan, cover with water and bring to a boil, reduce the heat and simmer the yams until cooked, about 20 minutes. Drain and set aside to cool.
2. Pre-heat the oven to 200˚C.
3. Whilst the yams are cooking put 4-5cm of water in the bottom of a steamer pan. Put the dried coconut on a plate or muslin cloth in the basket and steam, covered, for 4-5 minutes until fluffy.
4. Cream the cooked yams using a potato ricer or mash by hand without adding any liquid. Then pass the yam through a sieve to remove any fibres.
5. In a mixing bowl cream the butter with the sugar, add the egg yolks and mix well. Add the steamed hydrated coconut, fold through, and then gently mix the mashed yam into the batter.
6. Double line the sides and bottom of the spring form cake pan with non-stick cooking paper, pour in the cake batter and level the top.
7. Place the cake in the pre-heated oven and bake for 60 minutes. Let the cake cool a little in the pan before removing and transferring to a rack.
8. To top with the sesame seeds; place the seeds in a dry frying pan and stirring toast over low heat until aromatic and coloured. Spread softened butter over the top of the cake and sprinkle on the toasted sesame seeds.
Macao Yam and Coconut Cake Recipe
Prep: 45m | Cook: 60m | Serves: 6-8
Yam, or potato, and coconut cake topped with toasted sesame seeds
Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.
Choose a yam with a light coloured skin and slightly yellow interior flesh or subsitute with Yukon Gold Potatoes.