uih are typical Malaysian cakes served any time of the day and are more often steamed than baked. The Malays refer to them as 'kuih' while the Chinese refer to them as 'gao'. They are mostly made with rice, rice, tapioca and wheat starch flour, coconut milk and sugar but we do have some that are savoury. I've heard that the best purple sweet potatoes are those from Indonesia and must admit that I was really taken in by their overwhelming colour. To me, the Japanese purple sweet potatoes come in second compared to their Indonesian counterparts. Purple sweet potatoes have high contents of anthocyanin which is associated with a reduced cancer risk. There are two categories of sweet potatoes, some are firm and dry like the purple sweet potatoes while some are soft and moist. Read more about sweet potatoes, it's nutrients, benefits, etc......'here'.
Recipe for Steamed purple sweet potato kuih
- 500 gm purple sweet potatoes (net weight)
- 210 gm granulated sugar
- 300 gm tapioca flour
- 50 gm wheat starch (tung mein fun)
- 150 ml coconut milk
- 350 ml water
- 50 gm raw bits of sweet potatoes (optional)
- Boil the sweet potatoes in water till cooked. Peel off the skin and mash to a paste.
- Combine tapioca flour, wheat starch and sugar in a mixing bowl. Mix well.
- Stir in coconut milk and water to combine.
- Mix in the mashed sweet potatoes thoroughly to combine.
- Pour batter into an oiled 8 inch square pan. Sprinkle the raw bits of sweet potato randomly on the surface. Cover loosely with a piece of alluminium foil and steam in rapidly boiling water for 40 to 45 mins.
- Test with a skewer to see whether the kuih is cooked through.
- Remove from heat and let cool completely before cutting up with a plastic knife.
Note : For the normal sweet potatoes, reduce the water by 50 ml. These Indonesian purple sweet potatoes take a longer time to cook as they're more firm and dry. If you prefer a more 'lemak' or creamy piece of kuih, you can interchange the amount of coconut milk and water.