Recipe Ingredient
- 335g grated tapioca
- 75g grated sweet potato, rinsed and well drained
- 100g sago
- 150ml thick coconut milk
- 165g castor sugar
- 10g custard powder
- Topping:
- 125g grated coconut
- 1/4 tsp salt
Instructions
- Prepare the topping first: Mix grated coconut with salt and steam for 10 minutes. Leave aside to cool.
- Soak sago for 10 minutes then drain well. Combine sago, tapioca and sweet potato in a large mixing bowl. Add sugar, custard powder and coconut milk and stir well to mix.
- Transfer the combined mixture to a 15cm square tray. Level the surface evenly.
- Steam over high heat for 30-35 minutes or until cooked through.
- Leave the kuih to cool then cut into slices and coat with the prepared grated coconut.
