Tuesday, October 23, 2007

Mini Sweet Potato Talam

Original Recipe by Amy Beh

50g cooked sweet potato

100g castor sugar

200ml thin coconut milk

75g rice flour

60g tapioca flour

100ml water

Purée sweet potato in a food processor with sugar and coconut milk.

Combine the rice flour, tapioca flour and water in a mixing bowl. Add the sweet potato purée to the mix.

Spoon the sweet potato batter into lightly-greased mini cups until half-full. Steam over medium heat for about 4–5 minutes.

Top Layer

2 Tbsp sago, soaked

30g rice flour

25g tapioca flour

50g soft brown sugar

¼ tsp salt

300ml thick coconut milk

Drain the soaked sago and bring 1 cup water to a boil in a small saucepan. Add the sago and cook until transparent. Drain and rinse under running tap water.

Combine rice flour, tapioca flour, sugar, salt and thick coconut milk in a mixing bowl. Mix into a batter, then add the sago.

Cook the mixture over low heat for about 1 minute (warm the batter but do not overcook it). Pour it onto the sweet potato layer, to fill the cups. Steam over low heat for about 10–15 minutes or until set. Remove the kuih from the cups after it is completely cooled

No comments: