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.