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*** Please refer to the TIP at the bottom of the expected questions.


*** Measurements are scales (g), rice spoons (Tbsp), teaspoons (tsp) (not measuring spoons)

[15cm x 4cm]
✤ Sweet Potato Dough
- 300g Sweet potato(any type)
- 20g Unsalted butter
- 20g (2Tbsp) Sugar
- 1 Pinch of salt (missed from the video)
- 40g (4Tbsp) Soft flour (plain flour available)
- 10g (1Tbsp) Water (when boiling in the microwave)

✤ Pudding
- 75g (4 large eggs) Egg yolk
- 40g (4Tbsp) Sugar
- 1 Pinch of salt
- 130g Milk
- 150g Heavy cream
- 3g (1tsp) Cornstarch
- 3g (1tsp) Vanilla oil

✤ Tips
- The amount of soft flour may vary depending on the method of boiling the sweet potato or the moisture level.
- Other flour is possible, but it tastes best when made with soft flour.
- If the top is excessively tanned when baking in the oven, cover with cooking foil and cook.
- It's done when it's convex up to the middle.
- It's delicious to eat warm, and it's delicious to eat cold after refrigeration.
- Can be refrigerated for 3 days.



#Sweet Potato Recipe
#Sweet Potato Tart
#Sweet Potato Cake
#Sweet Potato Egg Tart
#Sweet Potato Pudding Cake


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