Skip to main content
logo
Food Advertising by

Steamed Purple Sweet Potato Kuih


This Steamed Purple Sweet Potao Kuih is my second attempt as the top layer was too thick on my first try.  So, this time around I decided to reduce the recipe for the top layer and it does look much better!  Taste wise, you may ask .... mmm, soft and not too sweet, good for breakfast or snack, any time of the day!












Recipe for Steamed Purple Sweet Potato Kuih

    Ingredients - Bottom Layer
  • 180 gm rice flour
  • 30 gm green pea flour
  • 300 ml water
  • 480 ml water
  • 220 gm granulated sugar
  • 50 gm steamed sweet potato bits
Method
  1. Mix the rice flour, green pea flour and 300 ml water thoroughly.  Sieve the mixture into a pot.
  2. Add in 480 ml water and sugar, keep stirring and cook on low heat.
  3. Once the mixture  starts to thicken, turn off  heat.  Pour mixture onto an oiled 8.1/2 inch square tin.
  4. Toss in the steamed sweet potato bits.  Steam on medium heat for 25 mins. or till the surface is a bit firm to the touch.
Top Layer
  • 85 gm plain flour
  • 60 gm granulated sugar
  • 100 ml egg, lightly beaten
  • 100 ml coconut milk
  • 3.1/2  Tbsp sweet potato paste
  • 270 ml water
Method
  1. Mix the plain flour, coconut milk, eggs, sweet potato paste and water.  Mix well and sieve the mixture into a pot.
  2. Add in sugar, keep stirring and cook on low flame.
  3. Once the mixture starts to thicken, turn off heat.  Pour mixture onto the surface of the bottom layer.
  4. Cover with a piece of foil to prevent water from dripping onto the kuih.  Steam on medium heat for 35 to 40 mins.
  5. Remove from steamer and let kuih cool completely before cutting it up with a plastic knife.
  6. Serve.



.

Comments

  1. Oh....looks sooooo yummy and sweet looking kuih. I love it.

    ReplyDelete
  2. YUM! I'm definitely going to try this - the top layer looks like it's so soft it pretty much melts in your mouth. Thanks for sharing!!!

    ReplyDelete
    Replies
    1. You're more than welcome. Yes, the top layer is smooth and soft.

      Delete
  3. Cheah, Your kuih looks so pretty to eat and the pics are pefect with the beautiful scarf.

    ReplyDelete
  4. I love the gorgeous color of the purple sweet potato, makes me want to have a bite off the screen...

    ReplyDelete
  5. I love finding amazing recipes like this! I am going to amaze my daughters with this delicious looking creation. They LOVE steamed sweets and cakes :)

    ReplyDelete
    Replies
    1. Thank your so much for dropping by. Hope you'll try the recipe.

      Delete
  6. Hi Cheah, very extraordinary coloured kuih. Bet many people haven't seen this before. Must give it a try.

    ReplyDelete
  7. That looks lovely! Like the cubed potatoes in between!

    ReplyDelete
  8. oh, i supposed this is like a sweet potato kuih talam. I'm sure this is very tasty. i also like that you added the cubed sweet potatoes into it.

    ReplyDelete
  9. look so lovely! i love this kuih :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Lotus Walnut Mooncakes (2021) ~ 莲蓉核桃月饼

  Mooncakes are on sale again as the Mid-autumn Mooncake festival is not too far away.   As we are going through a rather tough time because of the Covid 19 pandemic, many mooncakes can be bought online saving the hassle of going out and having to endure long queues with appropriate social distancing at popular venues selling mooncakes.   I managed to get some lotus paste and here I'm sharing with you my post of this simple Lotus Walnut Mooncakes. Lotus Walnut Mooncakes (2021)  ~   莲蓉核桃月饼 Ingredients for Filling 320 gm lotus paste (store bought) 40 to 50 gm walnuts, lightly roasted, chopped Method Mix the chopped walnuts with the lotus paste and form balls of approx. 25 gm for a 50 gm mould and 40 gm for a 75 gm mould. Ingredients for Dough 150 gm superfine flour 90 ml golden syrup 38 ml vegetable oil 2 gm alkaline water Egg glaze - 1 whole egg, beaten and strain. Method Use a handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flo

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.   Recipe for Traditional Mixed Nuts Mooncake Ingredients (Dough) 150 gm superfine flour, sifted 90 ml golden syrup 38 ml vegetable oil 2 ml alkaline water Egg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk. Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands. Knead lightly on a floured surface. Weigh out 55 gm of dough, roll into balls and set aside. Ingredients (Filling) 30 gm w

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.