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1
Cut the sweet potatoes into 7 - 8 mm thick chunks and soak in water.
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2
Drain the water and add them to a small pan, submerge them in water again and boil.
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3
Once soft, throw out the water and apply to the heat once more until all the liquid has evaporated and mash with a rolling pin.
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4
Add to 1 the milk, bit by bit, and blend well on a low heat.
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5
Once the mixture has thickened, stop the heat and leave to cool.
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6
Add the ingredients marked with in the order that they are written in the ingredients list and mix well.
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7
If the mixture is still hard add 10 ml milk.
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8
Let the butter warm to room temperature and then use it to oil the rice cooker pot.
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9
Pour in the sweet potato mixture and level out the surface.
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10
Cook in the rice cooker and once cooked turn in over and cut into easy to eat pieces.
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11
If using a steamer, add 60 ml milk to the mixture at step 2 and blend well.
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12
Line a flat plate with baking paper and pour the mixture evenly on top of it (you can mold it with your hands).
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13
Steam it for 20 minutes on a medium heat and check with a skewer to see if it's done.
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14
If no raw batter comes out on the skewer it's ready.
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15
Lightly oil a frying pan with butter and cook until both sides are browned.
