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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
- Ang Ku Kueh (Red Tortoise Cake 红龟粿)
- Ang Ku Kueh with Mung Bean Paste Filling (Red Tortoise Cake 绿豆蓉红龟粿)
- Pandan Coconut Ang Ku Kueh (Red Tortoise Cake 香兰椰丝红龟粿)
- Pumpkin Ang Ku Kueh with Chestnut Paste Filling 甘栗馅金瓜红龟粿
- Dadar Gulung (Kueh Dadar 香兰椰丝卷)
- Ondeh Ondeh
- Kueh Ubi Kayu 蒸木薯糕 (Steamed Tapioca / Cassava Kueh)
- Kaya Puff Pastry (Kaya Kok / 咖椰角)
- Sesame Ball (Air Fryer Chinese Jian Dui 气炸锅煎堆)
- 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.
Watch how to make Sweet Potato Kueh on YouTube
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Sweet Potato Kueh 甜番薯椰丝糕
- Peel and cut sweet potato into small cubes. Add monk fruit sweetener and mix well with the sweet potatoes. Transfer into a heat-proof steaming dish.40 g Monk fruit sweetener, 250 g sweet potatoes
- Boil water in a steamer. Steam the sweet potatoes, covered, for 15-20 minutes over high heat until softened.
- Mash the sweet potatoes with a fork or potato masher while it's still hot.Note: You can mash the sweet potatoes after it's cooled down too but it's easier to mash while it's still hot.
- Add coconut milk and use a whisk to mix well.250 ml coconut milk
- 35 g rice flour, 120 g tapioca flour
- Mix well with a whisk into a thick batter.
- Line a steaming dish with parchment paper and brush some vegetable oil. Then transfer the batter into the dish. Level the surface with a spatula.1 tbsp vegetable oil
- Boil water in a steamer. Steam the batter, covered, for 20-25 minutes over medium heat until the kueh is set. Note: test the kueh with a satay stick or chopstick, if it comes out clean and non-sticky, it's done.
- Place grated fresh coconut, fine salt and 3-4 knotted fresh pandan leaves into a heat-proof dish.Boil water in a steamer and steam the fresh coconut on medium heat for 10 minutes.Then remove from heat, remove the pandan leaves. let the coconut cool completely and set aside.75 g grated fresh coconut, 3-4 fresh pandan leaves, 1/8 tsp salt
- Cool the kueh completely over 2-3 hours in the steaming dish on a rack.
- Run a knife or spatula along the sides of the steamer plate and unmould the sweet potato kueh and transfer into a plate.
- Cut the kueh into squares or wedges.
- Generously coat with steamed grated coconut.
- Serve and enjoy.