These lovely steaming Chinese Sweet Potato Coconut cakes are literally prosperity cakes or better known as Huat Kueh, with infused coconut flavour. Yes, these steamed cakes look so good and taste even better in purple!
Chinese Sweet Potato Coconut Huat Kueh
Course: CakeCuisine: ChineseDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
30
minutesCalories
1651
kcalThese steamed Chinese Sweet Potato Coconut cakes look so good and taste different from the usual ones. They are made with sweet potato, coconut milk, self-raising flour and sugar.
Ingredients
100 grams of mashed sweet potato
1 egg
50 grams of Ayam brand coconut oil
250 grams of Ayam brand trim coconut milk
120 grams of fine sugar
250 grams of self-raising flour, sifted
Directions
- Steam sweet potato until soft and mash till smooth.
- Add in egg and coconut oil and mix well.
- Place coconut milk and sugar in a saucepan, stir over low heat till sugar is well dissolved.
- Do not let it boil.
- Pour the coconut mixture into sweet potato mixture and whisk till well combine.
- Sift flour over and fold in till a smooth batter is formed.
- Ladle the batter into cup cases till full.
- Place the cup cases into preheated steamer.
- Cover and steam over high heat for 25 mins.
Recipe Video
More recipes: Thai Red Curry Coconut Clams
