I was so excited when I went for a day trip across the causeway early this week as I haven’t been there for years ! Due to the favorable exchange rate recently, I went on a shopping frenzy and even had to engage a private taxi from JB to drive both of us back, as the stuffs I carried are just too heavy ! The private cab fare was SGD50 for both of us which works up to 25 per person, which wasn’t too bad, considering if I were to get a cab from the Woodlands checkpoint and with all the peak hours surcharge and jam, it would probably add up to the same. But the friend was complaining as she wanted to take the public transport to save money… well… hehehe… next time I shall get a huge trolley bag to lug back all my goodies so that we can save on the transportation, ok ? ^-^
Here’s just PART of the loot… and there’s still lingerie and lotsa food items. Hiaks.
And with the long weekend on the rocks, I managed to spend some extra time in the kitchen, preparing a simple dessert affair ~ Steamed Sweet Potato Kueh.
I had these originally made in tarts moulds and because the mum gives me alot of agar agar moulds too, and with the plus fact that I have the mood to decorate my palate… here’s what I come up with ! Heeheee…
Beefing up the dessert with some shredded coconut gives a twinge of saltiness to the otherwise sweet dessert. On one look, they look like those Malay kuehs… but I reckon the malays’ style doesn’t come on often with sweet potatoes…so it’s typically quite an Asian dessert.
For those who love sweet potatoes, do give these a try !! They are fine eaten on its own or simple dubbed in some shredded coconut for that extra coconut flavor. My dad even suggested pan-frying them, just like how you would do to your Nian Gao (年糕). But of course, he didn’t do it because it’s all embedded in shredded coconut already. But I am curious to know how it’s liked to pan fried them though.
Happy weekend !
Steamed Sweet Potato Kueh
By October 18, 2013Published:
- Yield: 20 pcs
-recipe adapted from Delightful Snacks & Dimsum by Agnes Chang with modifications -
- 300 g sweet potatoes
- 150 g tapioca flour
- 100 g sugar
- 300 ml thick coconut milk
- 1/2 tsp salt
- 1/2 pc grated coconut (white parts only) coating
- 1/2 tsp salt
- Peel, wash and cut sweet potatoes into chunks. Steam with high heat for 30 minutes until very soft.
- Put hot sweet potatoes into a cake mixer, add tapioca flour, castor sugar and beat until very smooth and fine. Slowly pour in thick coconut milk, salt and mix into very smooth thick batter.
- Pour batter into small tart moulds and steam with high heat for 15 minutes until cooked.
- Leave to cool before removing them from the tea cups.
- Coating : Mix white grated coconut with salt. Steam for 20 minutes. Leave to cool.
- Before serving, coat with white grated coconut and serve as snack.
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