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In this Nyonya kueh series of recipes, I am making the Sweet Potato Kueh. As the name implies, it’s made primarily of the nutritious sweet potatoes and ‘kueh’ derived from the Chinese word 粿 or 糕 means sweets or cakes or snacks.

I am a big fan of Nyonya kuehs. They are bite size snacks or cakes, either sweet or savoury and forms a significant part of the Peranakan cuisine and culture. They are many many different types of Nyonya kuehs, the popular and common ones include the steamed tapioca kueh, aka Kueh Ubi Kayu, Ang Ku Kueh (Red Tortoise Cake 无糖红龟粿), Dadar Gulung – Nonya Kueh Dadar (香兰椰丝卷), Ondeh Ondeh, just to name a few.

Many of these Nyonya kuehs are made with the steaming method, they are not only delicious but also healthy. Frying and baking use heat to penetrate and cook foods completely, however such cooking methods also deplete the food of its natural nutrition. Steaming helps retain food’s natural goodness in a much better way.

Ingredients to this sweet potato kueh are very simple:

Sweet potatoes – packs a good amount of vitamin A, C, and manganese and also comes with anti-cancer properties and may promote immune function, gut health, brain function, and eye health. you can also use purple sweet potatoes and it will yield a beautiful shade of purple. Take note purple sweet potatoes might be drier than the orange ones so you might need to adjust the amount of flours and coconut milk.

Tapioca flour – is made from the starchy root vegetable, tapioca or cassava root. The flour does not contain any gluten and is tasteless and odourless. The tapioca flour makes a great alternative to traditional wheat flours.
Rice flour – is made from finely milled rice and does not contain any gluten.
Coconut milk and fresh grated coconut – adds a unique aroma to the kueh.

Fresh pandan leaves – has a really special sweet fragrance which is added to the grated coconut and helps elevate the taste of the sweet potato kueh.
Monk fruit sweetener – substitutes the conventional castor sugar. You can also use the Stevia sweetener. Monk fruit sweetener is a healthier and natural alternative to sugar.
Salt – when added to the grated coconut, helps brings out the natural aroma of the coconut even more.

Vegetable oil – I used this as a oiling agent for the steaming cake pan, for easier unmoulding.

If you love Nyonya kuehs like me, do check out these recipes, many of these recipes are gluten-free, eggs-free and made with Monk fruit or Stevia sweetener, making them a healthier snack version from the original recipe:

Pumpkin Ang Ku Kueh with Purple Sweet Potato Filling 紫薯馅金瓜红龟粿

Soon Kueh 笋粿 (Bamboo Shoots Dumplings)

How to store the Sweet Potato Kueh

The sweet potato kueh is best enjoyed within the next 1-2 days of making it. Store the steamed kueh in an airtight container and chill in the fridge if you can’t finish them within the first day . It will likely turn hard in the fridge, you just have to steam the kueh for about 3-5 minutes until softened to enjoy.