Sweet Potato Kueh 甜番薯椰丝糕

🧂 Ingredients

• 40 g Monk fruit sweetener
• 35 g rice flour
• 250 ml coconut milk
• 120 g tapioca flour
• 250 g sweet potatoes
• 75 g grated fresh coconut
• 3-4 fresh pandan leaves

  washed
• 1 tbsp vegetable oil
• ⅛ tsp salt

Instructions

• 1 Peel and cut sweet potato into small cubes.
  
  Add monk fruit sweetener [https://amzn.to/3IoFggA] and mix well with the sweet
  potatoes.
  
  Transfer into a heat-proof steaming dish.
• 2 Boil water in a steamer. Steam the sweet potatoes, covered, for 15-20 minutes
  over high heat until softened.
• 3 Mash the sweet potatoes with a fork or potato masher while it's still hot.
  
  Note: You can mash the sweet potatoes after it's cooled down too but it's easier
  to mash while it's still hot.
• 4 Add coconut milk and use a whisk to mix well.
• 5 Sift in the tapioca flour [https://amzn.to/3KwZCXy] and rice flour
  [https://amzn.to/3YXCy8O].
• 6 Mix well with a whisk into a thick batter.
• 7 Line a steaming dish with parchment paper and brush some vegetable oil. Then
  transfer the batter into the dish. Level the surface with a spatula.
• 8 Boil water in a steamer. Steam the batter, covered, for 20-25 minutes over
  medium heat until the kueh is set.
  
  Note: test the kueh with a satay stick or chopstick, if it comes out clean and
  non-sticky, it's done.
• 9 Place grated fresh coconut, fine salt and 3-4 knotted fresh pandan leaves
  [https://amzn.to/3IpUCBx] into a heat-proof dish.
  
  Boil water in a steamer and steam the fresh coconut on medium heat for 10
  minutes.
  
  Then remove from heat, remove the pandan leaves [https://amzn.to/3IpUCBx]. let
  the coconut cool completely and set aside.
• 10 Cool the kueh completely over 2-3 hours in the steaming dish on a rack.
• 11 Run a knife or spatula along the sides of the steamer plate and unmould the
  sweet potato kueh and transfer into a plate.
• 12 Cut the kueh into squares or wedges.
• 13 Generously coat with steamed grated coconut.
• 14 Serve and enjoy.

Nutrition Info