Receta Sweet Potato Gems 甜番薯椰丝糕
Most traditional Malay or Nonya kuih requires coconut milk and gula melaka (palm sugar). As these Sweet Potato Gems are eggless, they are considered vegetarian and healthy as well. The main ingredients are sweet potatoes, tapioca flour and sugar. These sweet potato gems are not very sweet but soft and tender and I do like its natural orange colour. I enjoyed this yummy snack, more so after chilled, to beat the hot weather.
Sweet Potato Gems
Ingredients:
- 300g Sweet potato flesh, steamed
- 160g Sugar
- 100ml Water
- 150g Tapioca starch/flour, sifted
- 250ml Thick coconut milk
- a pinch of salt
- 125g Grated coconut flesh, white part only
- a pinch of salt
Method:
In a small saucepan, cook sugar, water and 2 pandan leaves until sugar dissolves. Discard the pandan leaves, set aside for later use.
Scrub and clean 400g sweet potatoes under running water before steaming them over high heat until the flesh is tender (about 40 mins). Peel off skin to yield 300g of sweet potato flesh.
Using an electric blender, finely blend sweet potatoes with the sugar syrup. Mix pureed potato with sifted tapioca flour, coconut milk and salt.
Pour batter into the a 8 inch square greased pan and steam over boiling water for 30-35 minutes.
Remove from the steamer and leave to cool for 2-3 hours before slicing into pieces.
Steam grated white coconut with pinch of salt for 5 minutes. Then toss the sweet potato slices in the coconut and serve immediately.
Recipe adapted from HungryGoWhere, original shared by Tebbie Teoh
300克 番薯， 蒸熟
160克 白糖
100毫升 水
150克 木薯茨粉
250毫升 浓椰浆
125克 白椰丝
将糖，水和2片香兰叶放入一个小锅里煮滚至糖融化。熄火拿掉香兰叶,备用。
400克番薯刷洗干净，放进蒸笼里，大火蒸约40分钟或致番薯变软。番薯去皮后，净重300克。
倒入一个8寸方模（底部旁边抹油）大火蒸30-35分钟即可。
冷却2-3小时后，才拿出来切片。
将白椰丝和少许盐混合均匀，大火蒸5分钟，粘上白椰丝即可享用。