Sago & Sweet Potato Kueh

Seldom make kueh as it usually contains a lot of coconut milk (which perish very fast if did not consume immediately) and glutinous rice (kids cannot consume too much as it is difficult for them to digest), unlike cakes which can be kept in fridge for a couple of days :) To support our AB #12, I chosen this Sago & Sweet Potato Kueh recipe to try out :D No glutinous rice needed and minimal coconut milk used :D

Recipe adapted from "Aromas of Kuihs" by Amy Wong
Ingredient (7" x 7")
(A)

• 200gm sweet potato, steamed & mashed

(B)

• 60gm rice flour
• 50gm tapioca flour
• 20gm flour
• 130ml thick coconut milk

(C)

• 60gm sugar
• 200ml water
• 1/4 tsp salt

(D)

• 100gm sago
• 100gm grated coconut
• 1/4 tsp salt
• 60gm sugar

(E)

• red/green/yellow food colouring

Method

1. Mix ingredient B in a bowl.
2. Bring ingredient C to boil. Pour into the flour mixture.
3. Add in mashed sweet potato and mix well. (Filter to remove lumps)
4. Line a 7" square pan with plastic sheet (for ease of unmoulding). Pour batter into the pan and steam for 10mins.
   
5. Boil a pot of water. Add in sago and cook till semi-transparent. Drain well. Quickly stir into ingredient C while still hot. Scoop out 2 tbsp of the mixture. Spread the remaining sago mixture onto the sweet potato cake.
   
6. Divide the 2 tbsp reserved sago and mix with colourings. Place them randomly over sago mixture and steam for another 25mins.
7. Cool completely before unmoulding and slice to serve.
   

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker