50g cooked sweet potato
100g castor sugar
75g rice flour
60g tapioca flour
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.
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