A good treat for tea. Sweetness to be adjusted according to preference.
335g grated tapioca
75g grated sweet potato, rinsed
and well drained.
100g sago
150ml thick coconut milk
165g castor sugar
10g custard powder
Topping : 125g grated coconut/ a quarter teaspoon salt
Prepare the topping first. Mix grated coconut with salt and steam for 10 minutes. Leave aside to cool.
Soak sago for 10 minutes , then drain well. Combine sago, tapioca and sweet potato in a large mixing bowl.
Add sugar, custard powder and coconut milk and stir well to mix.
Transfer the combined mixture to a 15cm square tray. Level the surface evenly.
Steam over high heat for 30-35 minutes or until cooked through.
Leave the kuih to cool then cut into slices and coat with the prepared grated coconut.
335g grated tapioca
75g grated sweet potato, rinsed
and well drained.
100g sago
150ml thick coconut milk
165g castor sugar
10g custard powder
Topping : 125g grated coconut/ a quarter teaspoon salt
Prepare the topping first. Mix grated coconut with salt and steam for 10 minutes. Leave aside to cool.
Soak sago for 10 minutes , then drain well. Combine sago, tapioca and sweet potato in a large mixing bowl.
Add sugar, custard powder and coconut milk and stir well to mix.
Transfer the combined mixture to a 15cm square tray. Level the surface evenly.
Steam over high heat for 30-35 minutes or until cooked through.
Leave the kuih to cool then cut into slices and coat with the prepared grated coconut.
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