Steamed 3-Colour Sweet Potato Cassava Kuih is a visually striking and delicious dessert. The three distinct colors—yellow, orange, and purple—are naturally derived from different types of sweet potatoes, which not only contribute to the dessert’s aesthetic appeal but also enhance its nutritional value. This kuih, which is adapted from Steamed Natural Tricolour Cassava/Tapioca Kuih recipe. Steamed 3-Colour Sweet Potato Cassava Kuih needs a higher amount of tapioca starch to achieve a firmer texture, as the
quantity of cassava used is reduced.
The ingredients for Steamed 3-Colour Sweet Potato Cassava Kuih are simple yet essential to creating the desired consistency and flavor. The primary ingredients include yellow, orange, and purple sweet potatoes, cassava and thick coconut milk, other ingredients include water, sugar, salt, and tapioca starch. Each of these ingredients plays a crucial role in the preparation and final outcome of the kuih.
The sweet potatoes not only provide the natural coloring but also add a subtle sweetness and earthy flavor to each layer. Cassava, known for its starchy quality, forms the base of the kuih, giving it a slightly chewy and firm texture. The addition of thick coconut milk enriches the kuih with a creamy, tropical flavor, while sugar and salt balance the sweetness and enhance the overall taste. Tapioca starch, an essential ingredient, helps to bind the ingredients together and gives the kuih its characteristic chewiness.
CHINESE VERSION: 蒸三色番薯木薯糕
The preparation of Steamed 3-Colour Sweet Potato Cassava kuih involves several meticulous steps to ensure that each layer is perfectly smooth and well-cooked. The first step is to steam the sweet potatoes over medium heat until they are very soft. It is crucial to steam the sweet potatoes until fully cooked before cutting them, as exposing raw sweet potato to oxygen can cause it to turn black, resulting in a less appealing color. This careful attention to detail ensures that the kuih retains its vibrant and natural colors.
For the cassava, about 1.0 to 1.1 kg of cassava is required. The cassava is peeled, rinsed, and finely grated, with the tough fiber in the center removed. It is important not to drain the liquid from the grated cassava, as this moisture helps in creating a smooth and cohesive mixture. The grated cassava is then combined with coconut milk, water, sugar, salt, and tapioca starch, ensuring that the mixture is well-blended to achieve a uniform consistency. The mixture is then divided into three equal portions, which will be used for the three different colored layers.
For the yellow layer, steamed yellow sweet potato is added to one portion of the cassava mixture and blended until smooth. This mixture is then poured into a lined 8-inch square baking pan and steamed over medium heat for 8 minutes. The orange layer is prepared in a similar manner, with steamed orange sweet potato added to the second portion of the cassava mixture. This layer is poured over the yellow layer and steamed for an additional 8 minutes. Finally, the purple layer is created by blending steamed
purple sweet potato with the third portion of the cassava mixture. This layer is poured over the orange layer and steamed for a longer duration of 50 minutes to ensure that the entire kuih is thoroughly cooked.
The colors of the sweet potatoes play a significant role in the visual and sensory appeal of Steamed 3-Colour Sweet Potato Cassava kuih. The yellow sweet potato contributes a beautiful yellowish colour, the orange sweet potato adds a warm, vibrant tone, and the purple sweet potato provides a deep, rich color that contrasts beautifully with the other layers. These natural colors not only make the kuih visually appealing but also indicate the different flavors and nutrients present in each layer.
After steaming, the kuih is set aside to cool completely before unmoulding. It is important to allow the kuih to cool entirely to ensure that it holds its shape when cut. A plastic knife is recommended for cutting to prevent sticking and to maintain the clean, sharp edges of each piece. The result is a stunning, multi-layered dessert that is as pleasing to the eyes as it is to the palate. The Steamed 3-Colour Sweet Potato Cassava Kuih is a delightful treat that showcases the harmonious blend of natural ingredients,
vibrant colors, and traditional culinary techniques.
Steamed 3-Colour Sweet Potato Cassava Kuih | MyKitchen101en
Yields: 30 pieces
Ingredients:
- 160 g steamed yellow sweet potato
- 160 g steamed orange sweet potato
- 160 g steamed purple sweet potato
- 750 g grated cassava*
- 290 g thick coconut milk
- 100 g plain water
- ¾ tsp fine salt
- 285 g fine sugar
- 180 g tapioca starch
Directions for Making 3-Colour Sweet Potato Cassava Kuih:
1 Steam yellow, orange and purple sweet potato over medium heat for 35-40 minutes until very soft, then measure out 160 g for each type of steamed sweet potato. (Reminder: Steaming until cooked before cutting is a crucial step as raw sweet potato will turn black when expose to oxygen, resulting in a less appealing color. Use good quality sweet potatoes for better.)
2 *For grated cassava: You will need 1.0-1.1 kg of cassava. Make a shallow cut on the skin of cassava, peel off the skin with knife, rinse with water. Cut cassava into half, remove the tough fibre in the centre. Cut cassava into wedges, then finely grate with food processor.
3 Measure out 750 g of grated cassava (no need to drain off the liquid). Combine coconut milk, water, salt, sugar and tapioca starch, mix well. Add to grated cassava gradually, mix until combined, then divide into 3 equal portions, each about 530 g.
4 For yellow layer: Add steamed yellow sweet potato to 1 portion of cassava mixture, blend until smooth. Pour into lined 8″ square baking pan, swirl the pan to let the batter evenly distributed. Put into steamer, steam over medium heat for 8 minutes.
5 For orange layer: Add steamed orange sweet potato to 1 portion of cassava mixture, blend until smooth. Pour orange layer over yellow layer, steam again over medium heat for 8 minutes.
6 For purple layer: Add steamed purple sweet potato to 1 portion of cassava mixture, blend until smooth. Pour purple layer over orange layer, smooth the surface with spatula, steam again over medium heat for 50 minutes, until thoroughly cooked.
7 Set aside to cool completely.
8 Unmould Steamed 3-Colour Sweet Potato Cassava Kuih when completely cooled, cut into pieces using plastic knife.
Steamed 3-Colour Sweet Potato Cassava Kuih
Rate
Equipment
- 1 8-inch square pan
Ingredients
Ingredients:
- 160 g steamed yellow sweet potato
- 160 g steamed orange sweet potato
- 160 g steamed purple sweet potato
- 750 g grated cassava*
- 290 g thick coconut milk
- 100 g plain water
- ¾ tsp fine salt
- 285 g fine sugar
- 180 g tapioca starch
Instructions
Directions:
- Steam yellow, orange and purple sweet potato over medium heat for 35-40 minutes until very soft, then measure out 160 g for each type of steamed sweet potato.
- *For grated cassava: You will need 1.0-1.1 kg of cassava. Make a shallow cut on the skin of cassava, peel off the skin with knife, rinse with water. Cut cassava into half, remove the tough fibre in the centre. Cut cassava into wedges, then finely grate with food processor.
- Measure out 750 g of grated cassava (no need to drain off the liquid). Combine coconut milk, water, salt, sugar and tapioca starch, mix well. Add to grated cassava gradually, mix until combined, then divide into 3 equal portions, each about 530 g.
- For yellow layer: Add steamed yellow sweet potato to 1 portion of cassava mixture, blend until smooth. Pour into lined 8″ square baking pan, swirl the pan to let the batter evenly distributed. Put into steamer, steam over medium heat for 8 minutes.
- For orange layer: Add steamed orange sweet potato to 1 portion of cassava mixture, blend until smooth. Pour orange layer over yellow layer, steam again over medium heat for 8 minutes.
- For purple layer: Add steamed purple sweet potato to 1 portion of cassava mixture, blend until smooth. Pour purple layer over orange layer, smooth the surface with spatula, steam again over medium heat for 50 minutes, until thoroughly cooked.
- Set aside to cool completely.
- Unmould Steamed 3-Colour Sweet Potato Cassava Kuih when completely cooled, cut into pieces using plastic knife.
Video
Notes
Nutrition (per serving)
Rate this recipe
Click to rate
Try this recipe and share your thought.