Jiu Ceng Gao with Sweet Potatoes

Chinese

Desserts

Sides/Snacks

This popular childhood snack, ‘Jiu Ceng Gao’ in Chinese or ‘Kuih Lapis’ in Malay, is a delight to both the eyes and taste buds.

Using 3 different sweet potatoes to create 3 different vibrant colours (yellow, orange and purple), this recipe is a process that requires tender care, but is not tedious at all. Each layer becomes a bite of nostalgia.

Ingredients

Adjust Servings

US / Metric

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Water

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Water

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Sugar

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Sugar

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tsp

Salt

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tsp

Salt

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pcs

Pandan leaves

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pcs

Pandan leaves

Yellow layer

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Steamed yellow sweet potato

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Steamed yellow sweet potato

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Thick coconut milk

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Thick coconut milk

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Tapioca starch

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Tapioca starch

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Rice flour

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Rice flour

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Green bean starch

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Green bean starch

Orange layer

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Steamed orange sweet potato

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Steamed orange sweet potato

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Thick coconut milk

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Thick coconut milk

0.00

Tapioca starch

0.00

Tapioca starch

0.00

Rice flour

0.00

Rice flour

0.00

Green bean starch

0.00

Green bean starch

Purple layer

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Steamed purple sweet potato

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Steamed purple sweet potato

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Thick coconut milk

0.00

Thick coconut milk

0.00

Tapioca starch

0.00

Tapioca starch

0.00

Rice flour

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Rice flour

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Green bean starch

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Green bean starch

Steps

1

Peel and cut all three medium sweet potatoes into small cubes. Steam separately over medium heat for 25-30 mins until soft. Measure out 80g for each colour of sweet potato.

Mark as completed

2

In a small pot, combine water, sugar, salt and pandan leaves and bring that to a boil. Once sugar has dissolved, set aside to cool. Remove pandan leaves once sugar mixture has cooled and divide into 3 portions equally (about 245g each)

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3

⁠For the purple layer, add 1 portion of the sugar mixture to the steamed purple sweet potato, blend with an immersion blender until smooth. Mix in the coconut milk until smooth. Then, add in the tapioca starch, rice flour and green bean starch. Sieve the mixture before dividing into 3 equal portions (185-190g).

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4

Do the same for the yellow and orange layer.

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5

⁠Coat an 8 by 8 inch square baking tin with oil.

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6

Prepare a steamer and bring the water to a boil.

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7

Start by pouring 1 portion of the yellow mixture into a pan, tilt and swirl the pan to coat the surface evenly. Steam over medium-high heat for 4 mins. The first layer will cook through quicker but for subsequent layers, steam for 4.5 mins.

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8

Before pouring in each of the mixture, make sure to stir well. Then, pour in 1 portion of the orange mixture over the cooked yellow layer. Tilt and swirl to spread evenly and steam for 4.5 mins. Repeat the same for 1 portion of the purple layer.

Mark as completed