Sweet Potato Gem

Recipe adapted here

Ingredients:

300g purple sweet potato, steamed (the weight is after removed the skin)

160g sugar
100ml water
150g tapioca starch/flour, sifted
250ml thick coconut milk
a pinch of salt

125g grated coconut flesh, white part only
a pinch of salt

Method:

1. In a small saucepan, cook sugar, water and 2 pandan leaves until sugar dissolves. Discard the pandan leaves, set aside for later use.

2. Break the steamed sweet potato into small pieces and blend it with the sugar syrup until fine.

3. Mix the sweet potato puree with sifted tapioca flour, coconut milk and salt.

4. Pour batter into a 8” square greased pan and steam over boiling water for 30-35 minutes.

5. Remove from the steamer and leave to cool for 2-3 hours before slicing into pieces. (as I am running out of time, I let the kueh cooled for 1 hour then put in fridge to chill for about 30 mins)

6. Steam grated white coconut with pinch of salt for 5 minutes.

7. Slice the kueh into squares / cubes and toss in the coconut and serve immediately.

Verdict?

This is still one of my favourite kuih, so yummy.