Steamed Purple Sweet Potato Tapioca Cake
This is traditional snack from Indonesia. It is a very simple recipe and can be easily made even if you are just a beginner. It is super delicious, your family will love it for sure!
Servings: 10 -12
Calories: 181kcal
Equipment
- 1 potato masher (or food processor)
- 1 whisk
- 1 strainer
- 12 pudding mold size may vary
Ingredients
Purple Layer
- 250 gr purple sweet potatoes
- 200 ml coconut milk
- 100 gr sugar
- ½ tsp salt
- 2 tbsp rice flour
- 80 gr tapioca flour
White Layer
- 250 ml coconut milk
- 1 tbsp sugar
- ½ tsp salt
- 30 gr rice flour
- 30 gr tapioca flour
Instructions
- Prepare the purple yam. Wash the purple yam away from dirt. You may peel it first or later after steaming. Steam for 15 minutes, and check with a fork if they are soft enough to go through. Use a fork or food processor to mash the steamed yam. Try to make it as smooth as you can. You can sieve it later after mixing.
- Mixing the ingredients. Add the sugar, rice flour, tapioca flour, salt, purple sweet potato puree, and coconut milk. Mix well using a spatula.
- Smooth the batter. Sieve it using a fine mesh sieve and a spoon to press the pulp out. You will have a fine mixture of purple color (Images 3, 4). Please note that the purple batter is quite thick.
- Mix the coconut layer. Mix coconut milk, sugar, rice flour, tapioca flour, and salt well. Use a spatula to mix it well. Sieve the white mixture so it has a smooth white texture.
- Preheat the steamer. While assembling the cake layers, you can start preheating the steamer. Brush some oil to the pudding mold you want to use. You can use your favorite pudding mold.
- In another bowl, put Pour the mixture into the mold. Let's get creative here! You can pour the white and purple mixture layer by layer. You need to steam each layer for at least 5 minutes. When you are done pouring all the mixture, take out the mold from the steamer. Let it cool afterwards.in coconut milk, sugar, salt, rice flour, and tapioca flour. Mix well.
- Take out the cake from the mold. Press the mold a little bit or use a fork to tilt the side of the cake from inside. It should be easy to remove the cake from the mold. Enjoy your mini Kue Talam!
Video
Notes
- You may peel the purple sweet potato skin first or later. Peeling the skin of the sweet potato is easy.
- Mash the steamed sweet potato after steaming with a fork or food processor while still hot. It is easier done when the sweet potato is still hot. Be careful.
- Always sieve the batter before pouring it into the mold. This step will make the cake very soft and smooth.
- Brush a little oil to the mold before pouring the batter. The cake will easily slid out of the mold after steaming.
Nutrition
Serving: 1piece | Calories: 181kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 238mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 11g | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 2mg