Recipe Ingredient
- For bottom layer:
- 300g orange-coloured sweet potatoes, steamed and mashed
- 375ml thin coconut milk from 1/2 a grated coconut
- 150g tapioca flour, sifted
- 1/2 tsp salt
- 225g castor sugar
- For top layer:
- 100g tapioca flour
- 2 tbsp rice flour
- 1 1/2 tsp salt
- 400ml coconut milk from 1 grated coconut
Instructions
- To make bottom layer: Put mashed sweet potatoes and thin coconut milk in a blender. Blend well until a thick puree is obtained. Strain.
- Add tapioca flour, salt and sugar and stir well. Cook this batter over very low heat in a non-stick saucepan. Stir continuously until batter is just warm.
- Pour batter into small cups until slightly over the halfway mark. Steam for about three minutes until batter turns transparent. Add the top santan layer and steam for three to four minutes.
- To make top layer: Sift tapioca flour, rice flour and salt into a mixing bowl. Add coconut milk and mix well. Strain.
