Four Colour Tubers Kuih-四色薯泥层糕

I like the natural colours of the potatoes. They are  really beautiful. This kuih was made in yesterday afternoon. After that I went out the whole day with my friends.  By the time I reached home was already in the dark. Thought of taking the pictures and posting immediately, but my husband said taking pictures at night would not be a good idea.  So, I put the kuih in the fridge till this morning., I noticed the colour of the purple sweet potato has become dull and slightly faded, the colour was not as bright as yesterday before I put them in the fridge.

This recipe called for four types of potatoes, as I only had 3 types, so I omitted the Tapioca part, I replaced with  flour batter. If I had added green colouring, the kuih would look more attractive and beautiful.

Recipe: Adapted from"Old-Fashioned Kuih-Muih" by Wong Sip Moi

Ingredients:

For YAM layer A:

100g    yam (nett weight, steamed and mashed whilst hot)

40g      Rice flour

30g      Sago Flour

100ml  concentrated coconut milk

50ml     water

A drop of yam colouring  (optional)

For YAM layer B:

70g            caster sugar

125ml        water

1/8  teaspoon salt

2 pandan leaves (knotted)

Method:

1)  Combine all A ingredients.

2)  Cook B ingredients B till boiling point, discard pandan leaves, and pour into (1), mix well.  Strain and leave for use later.

For ORANGE  sweet potato layer C:

100g       orange sweet potatoes (nett weight, steamed and mashed)

40g          rice flour

30g         sago flour

100ml     concentrated coconut milk

50ml       water

For ORANGE potato layer D:

60g      caster sugar

100ml   water

1/8 tsp  salt

2 pandan leaves (knotted)

Method:

1)  Combine all C ingredients.

2)  Cook D ingredients till boiling, discard pandan leaves, and pour into (1), mix well.  Strain and leave for use later.

For TAPIOCA layer E:                                   OR  My FLOUR batter layer:

140g   grated tapioca (do not  need to steam)      30g    rice flour

30g    sago flour                                                  40g    tapioca flour

100ml  concentrated coconut milk                       75m  l pandan juice

50 ml   water                                                      100m  l thick coconut milk

For TAPIOCA layer F:                                     For Flour batter F:

70g        caster sugar                                         70g   sugar

100ml     water                                                 100ml   water

1/8 tsp.   salt                                                     1/8 tsp  salt

2     pandan leaves (knotted)                             2  pandan leaves 

                                                                       Green colouring

Method:                                                          (optional)

1)  Combine E ingredients together.

2)  Cook F till boiling, discard pandan leaves.  Pour mixture into (1), mix well.  Strain and leave for use later.

For PURPLE Sweet potato layer G:

100g      purple sweet potato   (nett weight, steamed and mashed)

40g        rice flour

30g        tapioca flour

100ml    concentrated coconut milk

50ml      water

For PURPLE Sweet potato layer H:

60g        caster sugar

100ml    water

1/8 tsp.  salt

2           pandan leaves (knotted)

Method: 

1)  Combine G ingredients together.

2)   Cook H ingredients till boiling, discard pandan leaves.  Pour mixture into (1),  mix well.  Strain and leave for use later.

Come to the final stage:

Method:

1) Grease and line a 7" x 7" square mould with plastic sheet.  Pour  YAM mixture into the mould and steam for 4 minutes and using your finger, test firm to the touch.

2) Pour in ORANGE Sweet potato mixture on top of  (1). Steam for 4 minutes and using your finger, test firm to the touch.

3)  Pour in Tapioca OR Flour Batter on top of (2), steam for 4 minutes and using your finger, test firm to the touch,

4)  Lastly pour in the PURPLE Sweet potato mixture on top of (3),  Steam  for 20 to 25 minutes.

5)  Leave to cool for at least 4 hours.  Cut into desired shapes with a plastic knife and serve.