Huat Kueh with Purple Sweet Potato

Contributed by : Yuliana

又漂亮又好吃

Summer Bloom

Baking Kaki Yu is over the moon today! She had been toiling the past few weeks to perfect the making of Huat Kueh . Several recipes had been tested and achieved no success .  Each batch she passed on to me for evaluation, I  gave her encouragement to strive further. Her preseverance became the source of her success when she stumbled upon Hesti's Kitchen's post. Those kueh just bloomed in the steamer mighty high, gorgeous colour as well....three cheers for her yippee horay !! Yu translated the recipe in English, see below.

Recipe English version

Starter:

60g cake flour

110g water

12g instant yeast

Main batter:

390g purple sweet potato (steamed n mashed)

300g sugar

3 eggs

380g cake flour

300g warm coconut milk

pandan leaves

1/2 tbsp salt

Directions

• Starter: Mix all ingredients and let it rest 30- 40 mins. 
• Bring to boil coconut milk with pandan leaves. Switch off fire after slightly boiling. Set aside.
• Main batter: a) Steam purple sweet potato and mash it. Add brown sugar and salt. b) Mix them till sugar melts. c)Add beaten eggs slowly and mix to combine. d) Add the starter and mix them again. e) Alternately, add sifted cake flour and warm coconut milk and mix them into a batter. f) rest batter for 30 mins.
• Preheat steamer and oil cup moulds.
• Pour batter into each cup mould 3/4 full. Cut X with scissors on each batter surface  of each cup mould.
• Let water in steamer boil very fast then steam for 20 mins on high fire.