Sunday, June 10, 2018

Sweet Potato Coconut Huat Kueh

Soft fluffy steamed Chinese cupcake infused with light coconut milk. I like this lightly infused coconut flavour '发糕' Huat Kueh, something different from the usual ones. Oh yes they all split up beautifully too! 

  • 100gm mashed sweet potato
  • 1 egg
  • 50gm Ayam brand coconut oil
  • 250gm Ayam brand trim coconut milk
  • 120gm fine sugar
  • 250gm self-raising flour, sifted
  1. Steam sweet potato until soft and mash till smooth. Add in egg and coconut oil and mix well.
  2. Place coconut milk and sugar in a saucepan, stir over low heat till sugar is well dissolved. Do not let it boil. Pour the coconut mixture into sweet potato mixture and whisk till well combine.
  3. Sift flour over and fold in till a smooth batter is formed.
  4. Ladle the batter into cup cases till full. Place the cup cases into preheated steamer. Cover and steam over high heat for 25 mins. 

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