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9 Layered Steamed Sweet Potato cake (九层糕 / Steamed Kueh Lapis)

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Course Snack

Equipment

  • 8 inch square cake tin with no loose bottom

Ingredients
  

Main Mixture

  • 500 ml water
  • 1 tsp salt
  • 270 g sugar
  • 5 pandan leaves tied to a knot
  • 330 ml thick coconut milk
  • 250 g tapioca starch
  • 130 g rice flour

Roots

  • 60 g beet root
  • 60 g purple sweet potatoes
  • 120 g yellow/orange sweet potatoes
  • 10 pandan leaves ground to a pulp with 2 tbsp water and squeeze for pandan juice
  • 1 tsp pandan essence

Instructions
 

  • In a heavy pot, boil water with sugar, salt and pandan leaves for 10 minutes.
  • Add the coconut milk and mix through.
  • Cool the mixture to room temperature.
  • Add the flours and mixture through.
  • Divide this mixture into 4.
  • Blend one portion with half the orange sweet potatoes. Divide this into 3 equal portions.
  • Blend another portion with half the orange sweet potatoes with pandan juice and pandan essence.
  • Blend the third portion with the purple sweet potatoes. Divide into 3 equal portions.
  • The last portion with the beet root. Divide this mixture into 3 equal portions.

Steaming Instructions

  • Oil the pan.
  • Heat up the steam oven or boil the water.
  • Pour one portion of the orange mixture and steam at high heat for 4 minutes.
  • Do likewise for the purple, for 4.5 minutes.
  • Then the green and then red. Each layer for 5 minutes.
  • Repeat this process until the mixtures are all used up.