068e Steamed Sweet Potato Cake With Coconut Milk (Talam Ubi)



300 grams Sweet potato steamed-cooled, then mashed

225 grams Sugar

600 ml Coconut milk

70 grams Tapioca flour

30 grams Rice flour

1/2 tsp. Salt


Heat 600 ml coconut milk with lemongrass, and kaffir lime leave until you see bubbles just start to appear around the edge. Remove from the heat. Let steep until coconut milk is cool completely. Strain, and discard lemongrass and kaffir lime leaves.

Heat the steamer on top of the stove set over medium high flame. Place a 20 cm spring form or 6 small glass bowl that has been lightly coated with oil inside the steamer, about 5 minutes.

Meanwhile, mix together mashed sweet potato, sugar, tapioka, sweet rice flour, salt, and 300 ml cooled coconut milk. Pour into a cake pan, steam on a medium heat for 10 to 20 minutes, or until set.

In a separate bowl, mix the remaining 300 ml coconut milk, tapioka flour, sweet rice flour, and salt. Pour this mixture directly on top of the sweet potato layer. Steam for 10 to 15 minutes until top layer is set. Remove from the heat, and cool completely before cutting.