Wednesday, September 10, 2008

Sweet Potato Kueh


Sweet potato layer
23og sweet potato (steamed)
145g sugar
1/4tsp salt
110g tapioca flour
225g coconut milk

Coconut layer
50g tapioca flour
25g rice flour
1/3tsp salt
230g coconut milk

Sweet potato layer:
1. Put steamed sweet potato, sugar and salt into a blender and blend until puree.
2. Add in tapioca flour and coconut milk and blend until well combined.
3. Pour mixture into a greased 6" square tin and steam at high heat for 15-20mins.

Coconut layer:
1. Use a spoon and mix all the ingredients together. (Stir slowly, do not whisk.)
2. Strain and set aside.

Assemble kueh:
1. Pour the coconut mixture over the steamed sweet potato layer and steam for another 10-15mins.
2. Quickly lift away the lid, so that water droplets won't drop onto the kueh causing a wet and sticky surface.
3. Leave to cool on a wire rack.
4. Remove kueh from tin and slice.
5. Serve.

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