Pairs well with Soft and Chewy Jiu Ceng Gao (Kuih Lapis) with Healthy Sweet Potatoes

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Soft and Chewy Jiu Ceng Gao (Kuih Lapis) with Healthy Sweet Potatoes

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A soft and chewy layered cake made with steamed yellow, orange, and purple sweet potatoes, combined with coconut milk and starches for a healthy twist on traditional Kuih Lapis.

00:45:00 total

Serves 6

medium

Snack

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Ingredients

  1. water - 500g (for the syrup)
  2. sugar - 270g (for the syrup)
  3. salt - 1 tsp (for the syrup)
  4. pandan leaves - 3 pcs (for aroma in syrup)
  5. steamed sweet potatoes - 240g (yellow, orange, and purple, steamed and mashed, 80g each color)
  6. coconut milk - 330g (thick)
  7. tapioca starch - 240g (for texture)
  8. rice flour - 135g (for structure)
  9. green bean starch - 45g (for texture)

Instructions

  1. Prepare syrup: Combine water, sugar, salt, and pandan leaves in a pot. Bring to a boil and simmer until sugar dissolves and flavors infuse. Remove pandan leaves and set syrup aside.
  2. Prepare sweet potato mixtures: Steam yellow, orange, and purple sweet potatoes separately until soft. Mash each color and divide each into 3 portions for layering.
  3. Mix batters: For each color portion, mix the mashed sweet potato with coconut milk, tapioca starch, rice flour, and green bean starch until smooth.
  4. Layer and steam: Pour the first portion of one color batter into a greased steaming tray. Steam for a few minutes until set. Repeat layering with the remaining portions and colors, steaming each layer until set.
  5. Cool and serve: Once all layers are steamed and set, allow the cake to cool completely before slicing and serving.

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