3-COLOUR SWEET POTATO 9-LAYER KUIH


3-COLOUR SWEET POTATO 9-LAYER KUIH Thumbnail

3-COLOUR SWEET POTATO 9-LAYER KUIH



9-Layer Kuih made with three different colours sweet potatoes has a nice natural colour and a hint of fragrance of sweet potato. It is nice to look and great to eat as well.

Ingredients:

  • 500 g plain water
  • 270 g sugar
  • 1 tsp salt
  • 3 pcs pandan leaves

Ingredients for yellow layer:

  • 80 g steamed yellow sweet potato
  • 110 g thick coconut milk
  • 80 g tapioca starch
  • 45 g rice flour
  • 15 g green bean/mung bean starch*

Ingredients for orange layer:

  • 80 g steamed orange sweet potato
  • 110 g thick coconut milk
  • 80 g tapioca starch
  • 45 g rice flour
  • 15 g green bean/mung bean starch*

Ingredients for purple layer:

  • 80 g steamed purple sweet potato
  • 110 g thick coconut milk
  • 80 g tapioca starch
  • 45 g rice flour
  • 15 g green bean/mung bean starch*

(*Green bean/mung bean starch: It is usually labelled as flour, sometimes as “green pea flour”. You may replace it with Hoen Kwee flour which is usually available at supermarket if you can’t find the mung bean starch.)


Preparing ingredients:



1. Combine water, sugar, salt and pandan leaves, bring to the boil, stir until sugar has melted. Set aside to cool.




2. When cooled, discard pandan leaves. Divide pandan syrup into 3 portions (each about 246 g).



3. Steam yellow sweet potato, orange sweet potato, purple sweet potato over medium heat for 30 minutes until very soft, then measure out 80 g for each type of steamed sweet potato.



4. For yellow layer: Add 1 portion of syrup to steamed yellow sweet potato, blend until smooth. Add in coconut milk, mix well. Add in starches and flour, mix until combined and sieve through, divide into 3 portions (each about 185 g).



5. For orange layer: Add 1 portion of syrup to steamed orange sweet potato, blend until smooth. Add in coconut milk, mix well. Add in starches and flour, mix until combined and sieve through, divide into 3 portions (each about 185 g).



6. For purple layer: Add 1 portion of syrup to steamed purple sweet potato, blend until smooth. Add in coconut milk, mix well. Add in starches and flour, mix until combined and sieve through, divide into 3 portions (each about 185 g ).

Steaming 9-Layer Kuih:



1. Coat 8-inch (20-cm) square baking pan with oil.



2 Bring water of steamer to the boil, put in baking pan. Stir 1 portion of yellow mixture to mix well, pour into the pan, swirl the pan to spread evenly, steam over medium-high heat for 4 minutes. (Reminder: 1st layer cooked through faster, thus it only needs to be steamed for 4 minutesother layers will need 4.5 minutes.)



3. Stir 1 portion of orange mixture to mix well, pour over the cooked yellow layer, swirl the pan to spread evenly, steam over medium-high heat for 4.5 minutes (4 minutes 30 seconds).



4. Stir 1 portion of purple mixture to mix well, pour over the cooked orange layer, swirl the pan to spread evenly, steam over medium-high heat for 4.5 minutes.







5. Repeat the same steps, until all mixture has been used up. After pouring in the last layer, steam over medium-high heat for 4.5 minutes, then reduce to medium heat and steam for another 5 minutes.



6. Set aside to cool completely before unmoulding.





7. When cooled, cut into small pieces using a 
plastic knife.

Photo & Recipe credited to: My Kitchen 101


Ingredients used in this recipe

# Item Name Unit Quantity Price
1 Cap Teratai Blended Rice Flour 500g 1 RM 1.85
2 Japanese Sweet Potatoes 500g 1 RM 5.45
3 Pandan Leaves per bundle 1 RM 0.90
4 Prai Coarse Grain Sugar 1kg 1 RM 2.90
5 Ayam Brand Coconut Milk 1000mL 1 RM 10.90
6 Cap Kapal Tapioca Starch 500g 1 RM 2.00
7 Pagoda Pure Cooking Salt 1kg 1 RM 9.90

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