Ingredients
- Yields 20 pieces
210 ml water
210 ml coconut milk
100 g rice flour
70 g tapioca flour
60 g sugar
100 g purple sweet potato
2 pandan leaves
1/8 tsp salt
- Yields 20 pieces
210 ml water
210 ml coconut milk
100 g rice flour
70 g tapioca flour
60 g sugar
100 g purple sweet potato
2 pandan leaves
1/8 tsp salt
Instructions
Make the pandan-coconut syrup
- In a medium pot, add the pandan, sugar and water and bring to a gentle boil.
- Stir until sugar is dissolved, add coconut milk and salt and simmer for 1 minute.
- Remove from heat and allow to cool for 15 minutes.
- Remove the pandan leaves and discard
Prepare the purple sweet potatoes
- Peel and cube the sweet potatoes
- Place in a heatproof dish adds 2 tablespoons of water, cover and microwave on medium heat for 5 minutes.
- With a fork or potato masher, mash the sweet potatoes till they are smooth
Prepare the batter
- Place the flours in a large bowl
- Gradually pour in the pandan-coconut syrup, whisking till smooth
- Divide the mixture equally into 2 jugs
Make the sweet potato mixture
- Add the mashed sweet potato mixture to 1 of the jugs
- Mix well and sieve the purple mixture
- From the other jug, take 3 tablespoons of the white batter, and add to the purple mixture
Start steaming
- Coat a 7-inch round tin with a thin layer of oil.
- Set the tin in a steamer to heat for 5 minutes.
- Ensure that you stir each batter well before pouring. Pour a thin (0.25cm thick) layer of the purple batter to evenly coat the bottom. Cover and allow to steam for 7 minutes.
- Now, add a thin layer on the white mixture, and cover and steam for 3-5 minutes. To test if the layer is set, pat it gently with your fingers –if it doesn’t stick to your fingers, it's done.
- Repeat until you have 9 layers -ending with purple
- After the final layer is done, cover and continue steaming for another 15-minutes, lifting the lid every 5 minutes to release steam.
Plate and Serve!
Allow cooling completely before cutting and serving.
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