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
- water - 500g (for the syrup)
- sugar - 270g (for the syrup)
- salt - 1 tsp (for the syrup)
- pandan leaves - 3 pcs (for aroma in syrup)
- steamed sweet potatoes - 240g (yellow, orange, and purple, steamed and mashed, 80g each color)
- coconut milk - 330g (thick)
- tapioca starch - 240g (for texture)
- rice flour - 135g (for structure)
- green bean starch - 45g (for texture)
Instructions
- 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.
- 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.
- Mix batters: For each color portion, mix the mashed sweet potato with coconut milk, tapioca starch, rice flour, and green bean starch until smooth.
- 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.
- Cool and serve: Once all layers are steamed and set, allow the cake to cool completely before slicing and serving.
