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
- Purée sweet potato in a food processor with sugar and coconut milk.
- Combine the rice flour, tapioca flour and water in a mixing bowl. Add the sweet potato purée to the mix.
- Spoon the sweet potato batter into lightly-greased mini cups until half-full. Steam over medium heat for about 4-5 minutes.
- 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.
- Drain and rinse under running tap water.
- Combine rice flour, tapioca flour, sugar, salt and thick coconut milk in a mixing bowl. Mix into a batter, then add the sago.
- 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.
