Ok so today marks the second day of Yam cooking ... there's 6 so I Guess I'll be cooking yam Everyday!
Chop and boil 1 yam. Usually it weighs between 100-150g. It's fine. It doesn't change the taste or texture of the kuih.
Drain and set aside.
For the white base of this kuih, just mix all the ingredients in a pot and cook on slow fire until slightly thickened. Remove from fire and add in the boiled yam.
2/3 cups rice flour
1 tablespoon tapioca flour
1/2 tsp salt
2 tablespoons sugar
330ml of coconut milk (i used 100ml kara 230ml water)
Chop and boil 1 yam. Usually it weighs between 100-150g. It's fine. It doesn't change the taste or texture of the kuih.
Drain and set aside.
For the white base of this kuih, just mix all the ingredients in a pot and cook on slow fire until slightly thickened. Remove from fire and add in the boiled yam.
2/3 cups rice flour
1 tablespoon tapioca flour
1/2 tsp salt
2 tablespoons sugar
330ml of coconut milk (i used 100ml kara 230ml water)
See the chopped boiled yam in between? 1 yam is perfect for this recipe. Grease a 6x6 takeaway container and pour the mixture in. Steam for about 20min.
Next we make the purple layer of this kuih. Yams are supposed to be purple so I added a few drops of purple food Colour to the mixture. Same thing just add all the ingredients in a pot and slow cook it until just slightly thickened and pour over the steamed white layer.
1/2 cups all purpose flour
80g sugar
1 egg
250ml coconut milk (I used 80ml kara and 170ml water)
A tiny pinch of salt
Purple food Colour
1/2 cups all purpose flour
80g sugar
1 egg
250ml coconut milk (I used 80ml kara and 170ml water)
A tiny pinch of salt
Purple food Colour
Pour the purple layer on top of the white layer and steam for another 40min. Chill and serve
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