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!
  • 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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