Anthocyanin Purple Sweet Potato Cake: A Dreamy, Healthy Chinese Dessert

As a huge fan of purple sweet potatoes, I’ve always wanted to create a healthy yet delicious dessert. One day, I tried an Anthocyanin Purple Sweet Potato Cake at a traditional Chinese bakery and fell in love with its vibrant color and delicate texture. Determined to recreate it at home, I experimented and finally perfected my own version!

This cake is not only stunning but also easy to make—no oven required! The combination of purple sweet potato and yam is nutritious and low-calorie, while the osmanthus syrup adds a floral sweetness that’s never cloying. It’s perfect for afternoon tea or as a homemade gift. Now, it’s the star dessert at my gatherings, always disappearing within minutes!

🔍 Ingredient Breakdown

Purple sweet potato is rich in anthocyanins and fiber, offering antioxidant and digestive benefits. Yam supports gut health and is low in calories. Condensed milk and butter enhance creaminess, while cooked glutinous rice flour ensures a soft, chewy texture. Osmanthus syrup balances sweetness with a floral note. Healthier than store-bought pastries, it’s free of additives and suitable for all ages.

🍽️Serving Suggestions

Enjoy chilled or at room temperature. Pair with light tea to complement the sweetness. For extra flair, garnish with dried osmanthus or coconut flakes. Best consumed within 2-3 days, or freeze for longer storage.

❤️ Why You’ll Love It

1. Easy—Beginner-friendly, no fancy tools needed.

2. Healthy—Lower sugar than traditional desserts.

3. Instagram-worthy—The purple hue is eye-catching!

4. Texture heaven—Soft outside, creamy inside, perfectly balanced.

5. Customizable—Swap fillings like taro or red bean for variety.

🥗RECIPE🥗

👉🏻Ingredients list

• 100g purple sweet potato

• 300g yam

• 10g condensed milk

• 10g butter

• 20g powdered sugar

• 40g cooked glutinous rice flour

• Osmanthus syrup (to taste)

👩🍳DIRECTIONS:

1. Filling: Steam & mash purple sweet potato, mix with condensed milk, sugar, and butter. Divide into 15g balls.

2. Dough: Steam & mash yam, mix with flour. Split in two; add 30g purple potato paste to one half.

3. Assemble: Flatten white (18g) and purple (17g) dough, wrap around filling, seal, and shape.

4. Finish: Press into mold, drizzle with osmanthus syrup.

❓ FAQ

1. Q1: Can I microwave instead of steam?
   A: Yes, but steaming yields moister results. Cover with wrap if microwaving.

   Q2: No mold?
   A: Shape by hand or use cookie cutters/mooncake molds.

   Q3: Alternative fillings?
   A: Taro, red bean, or custard work wonderfully! Adjust to taste.