This is a variation from the tradition Malaysian Kuih Lapis with sweet potatoes added. The natural orange colour from the orange sweet potatoes looks so pretty. I made this in just four layers. Though in the future I will make it only three layers with all the sweet potatoes' part on the top. For the recipe of traditional kuih lapis, please click here.
After making this kuih lapis, I was wondering if the result is the same if I bake it instead of steaming it? I will try one with cake base at the bottom and sweet potatoes on the top bake in the oven. Hopefully it turn out good! :-)
1 can coconut cream, 400ml
140g Orange colour sweet potato, peeled and sliced
80g rice flour
80g tapioca flour
130g sugar, more if you want it sweeter
1/2 tsp salt
Few drops pandan (screwpine) extract
Green food colouring
Square cake tin 19 x 19cm (I used a round one)
1. Steam the sweet potato until tender for about 3 - 5 minutes. Leave it to cool and then blend it until smooth.
2. In a pot, mix together coconut cream, water, sugar and salt, in low heat just to dissolve the sugar. Leave it to cool.
3. Mix the coconut mixture with both flours and whisk gently until it's free of lump. Divide the batter into three portions.
4. Colour one portion green and add the pandan extract as well and mix well. Add blended sweet potato to the 2nd portion and mix well. The 3rd portion remain white. The part with sweet potato will turn out softer and sweeter when it's done.
5. Pour all the green colour portion in the cake tin and steam in a preheated steamer. Steam for about 2 - 3 minutes.
6. Later layer it with half of the orange portion and steam for another 2 minutes or so.
7. Repeat the same step with the remaining white portion and the other half of orange portion until all are used up.
8. Leave it to cool completely before cutting into shapes.