Sweet Potato Kuih [101]

Sweet Potato Kuih

  • Servings: 6x0.8-inch
  • Difficulty: easy
  • Print

Sweet Potato Kuih


Adapted & modified from “大众口味 : 365道名厨家常菜美食 One day one dish : 365 selected home-cooked recipes” by Seashore Publication, pg372 – Sweet Potato and Yam.

This is the closest to the kind of nine layers kueh you find in the kueh stalls. I had reduced the sugar but I still find them sweet, I would probably reduce another 20g. I suggest tasting the mashed sweet potato to determine the sweetness and adjust the amount of sugar according to your preference. I am using Gold purple sweet potato from Vietnam.

Ingredients

  • 30g rice flour
  • 20g tapioca flour
  • 10g plain flour
  • 65ml coconut milk
  • 50g sugar
  • 100ml water
  • 2 pcs pandan leaves
  • pinch of salt
  • 80g purple-fleshed sweet potato

Directions

  1. Peel and slice sweet potato into smaller pieces, this will shorten the time for steaming. Steam the sweet potato for 20-25 minutes until soft. Mash and set aside.
  2. Place sugar, water, pandan leaves and salt in a pot and bring the water to a boil.
  3. In a mixing bowl, add rice flour, tapioca flour and plain flour. Add in the coconut milk and mix well. Add in the sugar syrup from step 2 and mix well. Add in the mashed sweet potato and mix until smooth.
  4. Pour the mixture into the pot and boil till slightly thickened, about 1-2 minutes. The original recipe suggested straing the mixture into the pot but I did not.
  5. Steam a 6-inch steaming tray/tin. When the tray is hot, pour the batter into the tray and steam for 20 minutes. Set aside to cool before cutting into small pieces.


Sweet Potato Kuih 2

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