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Ingredients

  • Yields 20 pieces

  • 210 ml water 

  • 210 ml coconut milk 

  • 100 g rice flour 

  • 70 g tapioca flour 

  • 60 g sugar 

  • 100 g purple sweet potato 

  • 2 pandan leaves 

  • 1/8 tsp salt
Beautiful Fragrant Purple Sweet Potato Kueh Lapis
Recipe Courtesy of
Asian Food Network

Beautiful Fragrant Purple Sweet Potato Kueh Lapis

A variation of the traditional nine-layer Nyonya Kueh Lapis, this version uses purple sweet potatoes for its natural colour and earthy flavour, alternating with traditional pandan-scented, coconut milk layers. The bright and unique purple colors are sure to attract itching fingers waiting to try some!
Healthy
Healthy
Halal
Halal
No Pork
No Pork
No Nuts
No Nuts
No Alcohol
No Alcohol
Healthy
Healthy
Halal
Halal
No Pork
No Pork
No Nuts
No Nuts
No Alcohol
No Alcohol
  • Easy
  • 30 min
  • 75 min
  • 10 min
  • 5 steps
  • 8 Ingredients
  • Easy
  • 5 steps
  • 8 Ingredients
  • 30 min
  • 75 min
  • 10 min

Instructions

  1. Make the pandan-coconut syrup

    • In a medium pot, add the pandan, sugar and water and bring to a gentle boil.
    • Stir until sugar is dissolved, add coconut milk and salt and simmer for 1 minute.
    • Remove from heat and allow to cool for 15 minutes.
    • Remove the pandan leaves and discard
    Make the pandan-coconut syrup

  2. Prepare the purple sweet potatoes

    • Peel and cube the sweet potatoes
    • Place in a heatproof dish add 2 tablespoons of water, cover and microwave on medium heat for 5 minutes.
    • With a fork or potato masher, mashthe sweet potatoes till they are smooth
    Prepare the purple sweet potatoes

  3. Prepare the batter

    • Place the flours in a large bowl
    • Gradually pour in the pandan-coconut syrup, whisking till smooth
    • Divide the mixture equally into 2 jugs

  4. Make the sweet potato mixture

    • Addthe mashed sweet potato mixture to 1 of the jugs
    • Mix well and sieve the purple mixture
    • From the other jug, take 3 tablespoons of the white batter, and add to the purple mixture

  5. Start steaming

    • Coat a 7-inch round tin with a thin layer of oil.
    • Set the tin in a steamer to heat for 5 minutes.
    • Ensure that you stir each batter well before pouring. Pour a thin (0.25cm thick) layer of the purple batter to evenly coat the bottom. Cover and allow to steam for 7 minutes.
    • Now, add a thin layer on the white mixture, and cover and steam for 3-5 minutes. To test if the layer is set, pat it gently with your fingers –if it doesn’t stick to your fingers, it's done.
    • Repeat until you have 9 layers -ending with purple
    • After the final layer is done, cover and continue steaming for another 15-minutes, lifting the lid every 5 minutes to release steam.
    Start steaming

Plate and Serve!

Allow to cool completely before cutting and serving.

Plate and Serve!
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Ingredients
  • Yields 20 pieces

  • 210 ml water 

  • 210 ml coconut milk 

  • 100 g rice flour 

  • 70 g tapioca flour 

  • 60 g sugar 

  • 100 g purple sweet potato 

  • 2 pandan leaves 

  • 1/8 tsp salt

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