Kangkong and sweet potato, cooked titek-style

Ingredients
400g kangkong
2 medium-sized sweet potatoes
3 tablespoons dried shrimps, pounded
3 tablespoons sambal belacan
300g medium-sized prawns, shelled
3 cloves garlic, minced
2 tablespoons cooking oil
Pure santan from half a coconut
400 ml water
Salt to taste

Method
1. Pluck the kangkong, discarding the older stems.

2. Boil the sweet potatoes till cooked, and cut into cubes. Put aside.

3. Fry garlic in oil, add the dried shrimps and sambal, and fry till fragrant.

4. Add the prawns.

5. Mix the santan with water and add to the sambal and prawn mixture.

6. Bring to a quick boil on a high flame and add sweet potatoes and kangkong. Add salt to taste.

7. Let it all boil quickly and take it off the fire.

- From the article Nutritious swamp cabbage by Eu Hooi Khaw.

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

Sweet Potato Mantou

Original Recipe by Amy Beh

500g sweet potato (yellow coloured variety or Indonesian species)

400g castor sugar

Corn oil (for brushing)

Sift

500g pau flour (Superfine, Superwhite flour)

1¾ tsp double-action baking powder

Steam sweet potatoes until soft and cooked. Remove the skin and, while they are still hot, blend in a food processor into a puree.

Combine sweet potato puree, sugar, sifted flours and double-action baking powder in a large bowl of an electric mixer fitted with a dough hook. Mix well until a dough is formed.

Turn dough onto a lightly floured tabletop and knead until the dough is soft and evenly textured. Shape into a ball.

Roll dough into 0.5cm thickness. Cut out into a big piece of rectangle (28x30cm). Brush lightly with corn oil and roll up – Swiss-roll style – and cut into sizable portions of 3.5cm thickness.

Gather the remaining dough and repeat the process.

Place each individual mantou on a small piece of cut-out greaseproof paper. Steam over rapid boiling water over high heat for 10-15 minutes. Remove and serve hot.