I was grown-up in a family with the food business background. Our core products include various types of snacks or in Malay we named it as "
kuih" (cake). Steaming is the main cooking method being used. The varieties are from the popular Chinese "ang ku kuih", Chinese White Sugar Honeycomb cake and to even Malays style " kuih" like "kuih lapis", " seri muka" and many many more. All these are using steaming method.
My memory still in my late parents, they used to grind their own rice to make various types of steamed rice cakes. Every of the bites of the cakes were so tender and the fragrant of the rice... Amazing! That's the wonderful of making rice cake origin from the rice itself.
As time goes and the growth of technologies we can buy ready made rice flour in any of your nearby supermarkets. But the only thing is, I missed those tastes and rice fragrant by using those ready rice flour. Something is missing! So, I have decided to give tapioca starch a try in my steam sweet potato cake. Turn-out great, tender and not too sticky. Even though I missed those rice fragrant but I am satisfied. Don't believe me? Try it out!
This recipe is ideal for home parties and gatherings too.
3000g mashed sweet potato (steamed)
150g tapioca starch
300ml thick coconut milk
2pcs Pandan leaves, knotted.
150g grated fresh coconut, only the white part. Chill them.
A pinch of salt
1. Peel and dice the sweet potatoes. Steam them over high heat for 20 to 30 minutes.
2. While waiting for the sweet potatoes to be ready, in a small saucepan or pot, cook water, Pandan leaves and sugar. Cook until sugar dissolves, discard Pandan leaves and set aside.
3. Once the sweet potatoes are ready, mashed them and transfer them into the electric blender. Use a sieve and pour in the sugar syrup and blend them until fine enough.
4. Pour out the mixtures of sweet potatoes puree, sieve in tapioca flour and lastly mix in the coconut milk. Use a whisk to blend them until well combined and smooth.
5. Get ready a 8 inch square greased pan, pour the batter into the pan.
6. Steam over high heat for 30 minutes. Make sure the water is boiling when you start your steaming.
7. Remove from steamer and leave it to cool for about 2 hours before you slice them into pieces to your desired size.
8. Get ready your grated coconut and mix a pinch of salt.
9. Toss the slices of sweet potato cakes with the grated coconut and serve immediately.