Ingredients:300g sweet potato flesh, steamed
150g coarse sugar
100ml water
150g tapioca flour, sifted
250ml thick coconut milk
A pinch of salt
100g grated coconut flesh, white part only
A pinch of salt
7 “ x 5” rectangle cake pan, greased
Method:
1. Scrub and clean 380g sweet potatoes under running water before steaming them over high heat until the flesh is tender. Peel off skin to yield 300g of sweet potato flesh.
2. In a small saucepan, cook sugar, water and pandan leaves until sugar dissolves. Discard the pandan leaves.
3. Using an electric blender, finely blend sweet potatoes with the sugar syrup.
4. Mix pureed potato, with sifted tapioca flour, coconut milk and salt.
5. Pour batter into the greased pan and steam over boiling water for 30-35 minutes.
6. Remove from steamer and leave to cool for 4 hours before slicing into pieces.
7. In a plate mix the grated white coconut flesh with salt. Toss the sweet potato slices in the coconut and serve immediately.
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