INGREDIENT
600g sweet potatoes
600g plian flour
60g tapioca flour
120g caster sugar
3 tablespoon (45 ml ) water
oil for deep frying
DIRECTION
prep:20 min ,cook:10 min ,extra time ;5 min ,ready in:35 min
1.Boil the sweets potatoes until tender remove from heat and peel the skin and mash the potatoes until fine
2.Add the flour alittle time at a time to the mashed potatoes and knead together to form a firm dough .Add
a little water if its too dry .roll the dough on the floured flat surfaces into a long roll about 5cm in diameter
.cut the roll into 12 pieces .shape each piece into a round doughnut with a hole the center
3.Heat oil in wok until hot and deep fry the doughnuts.drain on pa[er towel and set aside
4.Put sugar and water in pan to make a thick syrup ,add doughnuuts ti the pan to glaze them completely with
the syrup ,remove and let cool.
KUIH PUTERI AYU
INGREDIENT :
2 eggs
75g caster sugar
1/2 tsp baking powder ,sifted
1tsp condensed milk
120ml coconut milk +4 pandan leaves ,blended &sieved
2 or 3 drops green food colouring
TOPPING INGREDIENTS
60g fresh shredded coconut
1/4 tsp salt
1 tsp corn flour
METHOD
1.To make the topping ,mix all the topping ingredients together
2,oil all the olds.fill the base of the molds with the shredded coconut .press to make sure that
the coconut is firmed
3.fill the steamer with water .bring water to boil .
4.while waiting for the water,beat eggs,sugar& condensed milk on high speed until
the ribbon stage .the mixture should be pale in colour ,creamy &when you lift the whisk ,the mixture will fall
in ribbon
5.fold in 1/2 of the flour (+salt),followed by the pandan coconut milk ,finished by the rest of the flour .fold to mix
well on each addition
TIP:
use the right folding technique so the cake will rise well in later stage
this how i did it .i use a spatula to touch the base of the bowl & fold the mixture from the bottom to top &
keep repeating until the flour/pandan coconut milk well combined .the movement has to be gentle but fast
6.fill the mold wth the cake mixture until full .give each mold a gentle tap to the kitchen bench /hard surface to remove
air bubbles
7.steam the cakes in boiling water for 10-15 minutes or until a skewer comes out clean from the cakes
8.let the cakes to cool down slightly.remove from the mold & serve immediately.
HOW TO PERFORM DESICCATED COCONUT INTO MOIST
SHREDDED COCONUT
INGREDIENT
60g(abt 1 cup)dessiccated coconut
3tsp conola oil/sunflower oil
4tsp water
METHOD
1.combine oil water in a bowl .add in dessicated coconut .stir until the coconut is coated
with oil /water throughly
2.let the coconut to rest for 10 minutes or until the coconut absorb all the liquid.stir the coconut once
or twice to turn it over.use immediately for best result.
