• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 50g cooked sweet potato
  • 100g castor sugar
  • 200ml thin coconut milk
  • 75g rice flour
  • 60g tapioca flour
  • 100ml water
  • Top Layer
  • 2 Tbsp sago, soaked
  • 30g rice flour
  • 25g tapioca flour
  • 50g soft brown sugar
  • ¼ tsp salt
  • 300ml thick coconut milk

Instructions

  1. Purée sweet potato in a food processor with sugar and coconut milk.
  2. Combine the rice flour, tapioca flour and water in a mixing bowl. Add the sweet potato purée to the mix.
  3. Spoon the sweet potato batter into lightly-greased mini cups until half-full. Steam over medium heat for about 4-5 minutes.
  4. Top Layer: Drain the soaked sago and bring 1 cup water to a boil in a small saucepan. Add the sago and cook until transparent.
  5. Drain and rinse under running tap water.
  6. Combine rice flour, tapioca flour, sugar, salt and thick coconut milk in a mixing bowl. Mix into a batter, then add the sago.
  7. Cook the mixture over low heat for about 1 minute (warm the batter but do not overcook it). Pour it onto the sweet potato layer, to fill the cups. Steam over low heat for about 10-15 minutes or until set. Remove the kuih from the cups after it is completely cooled.

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