Jiu Ceng Gao with Sweet Potatoes

Chinese
Desserts
Sides/Snacks

Easy Level:

Easy

Cook Time:

2 Hrs

Servings:

18-30 pieces

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
0.00
g
g
Water
0.00
g
g
Water
0.00
g
g
Sugar
0.00
g
g
Sugar
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
pcs
pcs
Pandan leaves
0.00
pcs
pcs
Pandan leaves

Yellow layer

0.00
g
g
Steamed yellow sweet potato
0.00
g
g
Steamed yellow sweet potato
0.00
g
g
Thick coconut milk
0.00
g
g
Thick coconut milk
0.00
g
g
Tapioca starch
0.00
g
g
Tapioca starch
0.00
g
g
Rice flour
0.00
g
g
Rice flour
0.00
g
g
Green bean starch
0.00
g
g
Green bean starch

Orange layer

0.00
g
g
Steamed orange sweet potato
0.00
g
g
Steamed orange sweet potato
0.00
g
g
Thick coconut milk
0.00
g
g
Thick coconut milk
0.00
g
g
Tapioca starch
0.00
g
g
Tapioca starch
0.00
g
g
Rice flour
0.00
g
g
Rice flour
0.00
g
g
Green bean starch
0.00
g
g
Green bean starch

Purple layer

0.00
g
g
Steamed purple sweet potato
0.00
g
g
Steamed purple sweet potato
0.00
g
g
Thick coconut milk
0.00
g
g
Thick coconut milk
0.00
g
g
Tapioca starch
0.00
g
g
Tapioca starch
0.00
g
g
Rice flour
0.00
g
g
Rice flour
0.00
g
g
Green bean starch
0.00
g
g
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.
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)
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)
Mark as completed

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).
⁠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).
Mark as completed

4

Do the same for the yellow and orange layer.
Do the same for the yellow and orange layer.
Mark as completed

5

⁠Coat an 8 by 8 inch square baking tin with oil.
⁠Coat an 8 by 8 inch square baking tin with oil.
Mark as completed

6

Prepare a steamer and bring the water to a boil.
Prepare a steamer and bring the water to a boil.
Mark as completed

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.
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.
Mark as completed

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.
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

9

⁠Repeat step 8 until you’ve used up all the mixture. (Layer sequence: yellow > orange > purple)
⁠Repeat step 8 until you’ve used up all the mixture. (Layer sequence: yellow > orange > purple)
Mark as completed

10

After pouring in the final layer, steam over medium high heat for 4.5 mins, then reduce to medium heat and steam for another 5 minutes.
After pouring in the final layer, steam over medium high heat for 4.5 mins, then reduce to medium heat and steam for another 5 minutes.
Mark as completed

11

Set the square pan aside to cool completely before un-moulding. It will take 2 hours.
Set the square pan aside to cool completely before un-moulding. It will take 2 hours.
Mark as completed

12

⁠Once it has cooled down, un-mould and slice into small pieces using a plastic knife.
⁠Once it has cooled down, un-mould and slice into small pieces using a plastic knife.
Mark as completed

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