Ingredients:
- 335g grated tapioca
– 75g grated sweet potato, rinsed and well drained
– 100g sago
– 150ml thick coconut milk
– 165g caster sugar
– 10g custard powder
Topping:
– 125g grated coconut
– 1/4 tsp salt
Method:
1) Mix grated coconut with salt and steam for 10 minutes. Leave aside to cool.
2) Soak sago for 10 minutes and drain well. Combine sago, tapioca and sweet potato in a large mixing bowl. Add sugar, custard powder and coconut milk. Stir well to mix.
3) Transfer combined mixture to a 15cm square tray. Level the surface evenly.
4) Steam over high heat for 30 to 35 minutes or until cooked. Leave kuih to cool.
5) Cut into slices. Coat with grated coconut. — www.kuali.com
