600g plain flour
500g light brown sugar
300g sweet potatoes
11/2 rice bowls water (450ml)
1 tbsp dried yeast
10 pandan leaves
1. Remove skin of sweet potatoes, wash and cut into pieces. Boil with some water till cooked, drain and mash till fine.
2. Pound pandan leaves and extract the juice.
3. Sift flour into a mixing bowl, add the brown sugar and mix thoroughly.
4. Add the pandan juice and cooled, mashed sweet potatoes.
5. Add in the water bit by bit till enough to form a thick batter.
6. Dissolve the dried yeast in 2 tbsp lukewarm water, leave till foamy then mix with the batter. Mix well, cover and leave to prove for 1 hour.
7. Pour batter into 2-5″ round tins lined with banana leaves and steam over vigorously boiling water for 1 hour.
300g rice flour
1 tsp salt
3 tsp alkaline water
1. Sieve rice flour into a mixing bowl. Add in the salt, 600ml water and the alkaline water and mix well. Rest mixture for 10-15 mins before straining.
2. Boil remaining 600ml water. When boiled, pour the rice flour mixture into it and stir till thick.
3. Line a 9 inches round tray with cellophane paper. Pour the rice flour mixture into it and smoothen the surface with 2 tbsp water. Steam over high heat for about 1/2 hour or till cooked.
4. Cool kueh before cutting into serving pieces. Serve with palm sugar syrup.
Palm Sugar Syrup:
300g gula melaka
150g caster sugar
2 pandan leaves
1. Boil the above ingredients together until thick.
2. Remove pandan leaves and sieve.