Bugis Purple Sweet Potato Cake Filled with Coconut

Redefining Recipes for the Digital Age

Ingredients

Making coconut unti (filling); Put brown sugar (100gr), granulated sugar (1 tbsp), salt, water (100 ml water), and pandan leaves into a teflon, Cook until boiling and the sugar dissolves, then strain to remove dirt
Put the sugar water back into the Teflon, add the grated coconut. Cook over medium heat while stirring until the water reduces and the Unti dries. Remove and set aside
Make the skin; Steamed sweet potato beforehand, Mix the smooth purple sweet potato, glutinous rice flour, and salt in a container
Pour 200 milli coconut milk (100 milli warm water, mix with coconut milk, stir) little by little while kneading until the dough is smooth and can be rolled out. Take a little dough, make it into a ball
Forming the cake; Flatten one ball of dough, add enough Unti coconut filling Close it again and make it into a ball, do this until finished
Prepare a piece of banana leaf, brush it with a little oil. Place the dough on the leaf, then form a cone or according to taste
Do the dough until finished
Steaming;
Heat the steamer until the water boils.
Put the cake in the steamer, steam for ±20 minutes. Then close the lid.
Remove and serve warm