I have some sweet potatoes from making bubur candil and I am craving for something sweet but not too sweet. I was browsing for some desserts that uses sweet potatcame across to this recipe. This dessert is similar to Indonesian Steamed sweet potato cake (AKA: Talam Ubi); the difference is the steamed cake topped with coconut milk instead of coated with grated coconut. This dessert has the right sweetness and gluten free !!! That’s great since I am trying to reduce my gluten consumption .
The texture is soft and a bit chewy, the saltiness from grated coconut combined with the softness and sweetness of the steamed cake make it a quite addictive snack for me. Hope you all will try to make it and like this delicate snack.
Ingredients:
- 2 medium sweet potatoes (weight around 300 gr)
- 170 gr sugar
- 100 ml water
- 150 gr tapioca flour
- 250 ml coconut milk
- salt
- 125 gr grated coconut; if using frozen thaw first
- a pinch of salt
Methods
- Boil water with the sugar until the sugar dissolve.Set aside
- Peel the skin of sweet potatoes, dice them and steam in the steamer for about 30 minutes.
- Using blender, blend sweet potatoes, sugar syrup, coconut milk, tapioca and salt until blended finely
- Pour batter into the 8 x 8 inch greased pan or the loaf pan lined with plastic wrap.
- Steam for 40 minutes, let it cool for 2-3 hours before slicing into pieces
- Steam grated coconut with a pinch of salt for 5-10 minutes.
- Coat the sweet potatoes cake with grated coconut and serve immediately
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