Vegan sweet potato huat kueh

It is Saturday and we had to make kueh!

The last time we made it, it was not a success.
It wasn't very 发 huat. This time round, we used another  recipe and it was great! This is 1 kueh where the quality of your ingredients make all the difference. The gula melaka I used is really aromatic and crumbly. And the sweet potatoes were so sweet. Resulting in really fluffy and soft huat kueh. I used the recipe from @whattocooktoday. I also slow baked Japanese sweet potatoes which concentrated the sweetness. Becoming also jammy and candy like.

Dry ingredients
250 g all-purpose flour
14g baking powder
2g salt

Wet ingredients:
300 gr sweet potato mashed
120 g gula melaka
260 g coconut milk
50 g coconut oil

Mash the sweet potatoes with the heated coconut milk and gula melaka mixture using @KitchenAidsg stand mixer. Add coconut oil. Add dry ingredients to the mix. The batter will be lumpy and thick.

Scoop the batter (using an ice cream scoop is easier if you have one) into the cups and fill it up to the brim. Place this inside the steamer and steam over high heat for 20 minutes.

Remove from the steamer and let them cool down inside the cups for few minutes and then transfer out from the cups and place on a cooling rack to cool down completely

Music: Back to 1987

#foodiegram #foodgasm #instayum #goodeats #sgfood #foodobsession #eeeeeats #foodporn #foodphotographer #foodie #truecooks #eatingfortheinsta #gastroart #cheflife  #travellingchef #sobercurious #nasilemak #oglemak