Sunday, June 3, 2012

Purple Sweet Potato Kuih Talam - 紫色蕃薯打南





The main ingredients used in Nonya Kuihs is usually flour.  Add sweet potatoes into this traditional dessert not only enhance the natural colour and flavour of the kuihs, this fibre-rich root also makes them delicious and nutritious.

Recipe: (Makes about 50 small cups)

Ingredients: (A)
Sweet Potato Layer:
500g purple sweet potato, steam and mash
100g rice flour
100g tapioca flour
250g sugar
2pc pandan leaves
550ml diluted coconut (take 150ml boil with pandan leaves >  discard pandan leaves. You can skip this step if u think is too troublesome)

Coconut Layer: (B)
500ml thick coconut milk (boil 150ml with pandan leaves for few minutes > discard pandan leaves. you can skip this step if u think is too troublesome)
50g rice flour
25g tapioca flour
1/2 tsp salt
2 pandan leaves

Method:
1) Mix all the ingredients (A) together, strained.
2) Grease the small cups.  Fill 3/4 full of (1) each cup and steam for 8 minutes.
3) Mix all the ingredients (B) together. Strain.
4) Fill the cups to the brim of (2). Steam for 5 minutes.
5) Leave to cool then remove the kuihs from the small cups.

3 comments:

  1. Your purple kueh talam really great! I always like to add vege inside my bakes or cooking too. Have a nice day!

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  2. Hi Veronica, your sweet potatoes kuih look good. Love the color, very pretty. Thanks for sharing the recipe.

    Have a nice day.

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