Assorted Sweet Potato Huat Kueh

Get to know this delicious "Huat Kueh" from my boss wife Veron. When I first taste it, I knew that I am going to do a batch of this. The texture is so moist and soft which is very different from those traditional huat kueh that we used to eat. Even if it is left in room temperature for a day or in the fridge it still taste soft and moist. This huat kueh doesn't required any yeast or baking powder and yet, but it can yet achieve the soft and fluffy texture.


For my version, I added assorted Sweet Potato instead of one type. I love vibrant colours for my food and since I am able to find 3 different types of sweet potato at the stall, I might as well give it a try. As you know the purple sweet potato had a very nice colour and it's rather kind of saltish taste which balance off the sweetness of the huat kueh and the orange sweet potato.

I also add in the yellowish Japanese Sweet Potato which is fragrant and great in texture. Besides starch, sweet potatoes are RICH in dietary fiber, vitamin A, vitamin C, and vitamin B6. Despite the name "sweet", it is actually a good food for diabetics, as preliminary studies on animals have revealed that it helps to stabilize blood sugar levels and to lower insulin resistance. For those who loves sweet potatoes you might want to give this recipe a try. It's very easy, just mix, stir, pour and steam.

Ingredients: (make about 7 - 9 cups 100ml size disposal cups)
250g Self Raising Flour
250ml Coconut Milk
1 Medium/Large Egg
1 Big Pieces Of Gula Malaka(Palm Sugar)
50 ml water
3-4 Small Sweet Potato(about 300g)

Methods:
1. Wash and steam the sweet potatoes until soft, peel off the skin and use a fork or finger to roughly break into pieces then set aside to cool.
2. While steaming the sweet potato, place the 50ml of water and gula malaka(if possible break it into pieces so that it will melt easily) in a small saucepan and simmer over low heat until the gula malaka is completely dissolved into sugar syrup.
3. Set aside for it to cool before using.
4. Pour the self-raising flour into a big mixing bowl, then make a well in the center and pour in the coconut milk and use a balloon whisk to whisk a few times before adding in the egg.
5. Kept on whisk until the egg is incorporate into the batter then pour in the gula malaka syrup and whisk well.
6. The mixture will be sort of like a pancake batter, lastly add in the sweet potato pieces(reserve some for the topping) and use a spatula to stir till combined.
7. Spoon the mixture into a aluminium cup(100ml) then top with some extra sweet potatoes and steam over medium/high(depending on the steamer that you use, I steam mine over medium heat on stove) heat for about 20 minutes.

Notes:
a) You must wait for the water to BOIL 1st before placing the cup mixtures into the steam, and do not open the cover of the steam in between the steaming time or else the Huat Kueh will not have the "Open Mouth" effect.
b) You can find fresh coconut milk in 250ml packet from most of the supermarket at the noodles/doufu sections.
c) You can use either one type of sweet potato or assorted depend on your preference.
d) The weight of the Gula Malaka is about 150g - 200g depending on the size that you purchased.(if is possible, strained the liquid after boiling to remove any big particulars or lumps in it)