Sweet Potato Kueh



Bottom Tier Ingredients

  • 650g yellow sweet potatoes, peeled and steamed
  • 250g tapioca flour
  • 80g rice flour
  • 180ml Kara UHT Coconut Cream
  • 350ml water
  • 320g sugar

Top Tier Ingredients

  • 180g tapioca flour
  • 280ml Kara UHT Coconut Cream
  • 360ml water
  • 80g rice flour
  • 35g sugar
  • ½ tsp salt

Rectangle tray (greased)


Method

  1. Mix all ingredients in the bottom tier until the sugar dissolves. Then transfer into the greased rectangle tray.
  2. Cook in steamer for about 40 minutes
  3. Mix all ingredients in the top tier before laying over the bottom tier.
  4. Continue to steam for 25 minutes, making sure the surface has solidified.
  5. Let it cool before cutting into cubes to serve.

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