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RECIPE: Summer Yammy Mini Cake

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Summer Yammy Mini Cake


  • 1 Sweet Purple Potato
  • 1 Japanese Mountain Yam
  • 2 tsp Sugar
  • 10g Butter


Steam Sweet Purple Potato and Japanese Mountain Yam separately for 30 minutes. Mash the steamed Sweet Purple Potato and Japanese Mountain Yam in a separate bowl

Add 2 tsp sugar and 10g butter when texture is smooth. Place the finale product in the refrigerator for 5 minutes.

After 5 minutes, remove the final product. Scoop 10g of product and use a hand pressure mould to create a mini cake.

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