Adapted & modified from 椰香番薯糕 （Kueh Talam Sweet Potato）by joceline (xucaca-life.blogspot.sg)
I’ve used 130ml coconut cream (instead of 150ml) as I don’t have enough. So the texture is soft and difficult to cut, but delicious. If you can, try to get hold of this Sweet Potato from Red Gem Australia, they are not sugarly sweet and are less(or not at all) fibrous. I am trying out the sweet potato layer before attempting to do a Kuih Talam.
150g Sweet Potato, mashed
70g Tapioca Flour
150g Coconut cream
1. Combine all ingredients, mix well.
2. Preheat the mold in a steamer for about 5 minutes.
3. Pour the batter into the molds and steam for 30 minutes.
4. Set aside to cool completely before unmolding them, takes about 3 hours.