Recipe by Dapur Rasamasa
Serve: 20 Piece
Sticky and chewy savory delight of dried shrimp and coconut…
- Inexpensive
Ingredients
Sweet potato layer
- 300 gram yellow sweet potato, peeled then steamed
- 60 gram tapioca flour
- 50 gram rice flour
- 130 gram sugar
- 2½ glasses thick coconut milk from 1 coconut
- 1 teaspoon salt
- 1 teaspoon jelly powder
Coconut Milk Layer, blend evenly
- 1½ glass thick coconut milk from ½ coconut
- 5 tablespoon hot water
- 3 tablespoon rice flour
- 1 tablespoon starch flour
- ½ teaspoon salt
Sweet snacks with springy and sticky texture, with savory taste from coconut milk
Steps
- Rub thinly and evenly cooking oil on a tin mould
- Sweet potato layer: Blend sweet potato while hot, with rice flour, starch flour, coconut milk, jelly powder, sugar and salt. Pour into each mould, filling it up to ¾.
- Steam over low heat until cooked. Turn off and remove from heat.
- Coconut milk layer: Take mould containing sweet potato layer, and pour coconut milk batter to fill up. Steam until coconut milk batter slightly thickened and cooked (15 minutes). Remove from heat.
- Serve.
