紫薯可可蒸糕 Sweet Potato Chocolate Kueh Lapis

I love incorporating sweet potatoes into my cooking and baking as its is rich is flavor and packed with lots of nutrients.

我很好用地瓜于烹饪及烘培上，制做出来的食品不但味道香甜而且还包含着取多营养成份。

Today I am sharing this wonderful steam kuih recipe adapted from Hesti's Kitchen which yields extremely good outcome.

这次所分享的这项完美蒸糕食谱取自于Hesti's Kitchen，蒸出来的效果及之满意。

紫薯可可蒸糕
Sweet Potato Chocolate Kueh Lapis


Ingredients 材料
(A)
400ml Thick Coconut Milk 浓椰浆
300ml Soy Milk 豆浆
300ml Water 清水
3 pcs Pandan Leaves 班兰叶 (knotted 打结)
1 Tsp Salt 盐
180g Sugar 糖

(B)
250g Purple Sweet Potatoes 紫地瓜 (mashed 捣烂)

(C)
1 Tbsp Cocoa Powder 可可粉
2 Tbsp Hot Water 滚水

(D)
250g Rice Flour 粘米粉
100g Starch Flour 茨粉
1 Tsp Vanilla Powder 香草精
8-10 Drops Purple Food Coloring 紫色食品色素


Directions 做法

Combine ingredients (A) into a deep saucepan and heat up until sugar dissolves. Set aside to cool slightly.

把A一起倒入锅内烧热至糖融化即离火，搁置待凉备用。

Peel and cut sweet potatoes (B) into cubes. Steam for 20 mins until soften.

紫地瓜B去皮后切丁，送入蒸锅蒸20分钟至熟。

Combine ingredients (C) to form chocolate paste. Set aside.

将材料C一起混合，搅匀后搁置备用。

Combine (A) and (B) into blender and blend till smooth.

接着把A和B一起放入食物搅拌器，搅拌成光滑糊状。

In another mixing bowl, add rice flour, starch flour and vanilla powder together until mixed. Gradually pour in the sweet potato coconut milk mixture and stir to combine.

在另一个搅拌盆里，倒入粘米粉，茨粉和香草精混匀。接着加入紫薯椰浆糊，搅匀。

Transfer 1/3 of the batter into another bowl and stir in chocolate paste till incorporated.  Drop a few drops of purple food coloring (if necessary) into the balance 2/3 batter until evenly mixed.

取出1/3面糊置入另一个碗，再把可可糊混入，搅匀。其余的2/3原味面糊便加入数滴紫色食品色素混匀。

Grease a 16x16x7cm steaming tray and heat up in the steamer for 5 mins.

准备个16x16x7cm方型模具，模具低部和折边都抹上一层食油，放入蒸炉烧热5分钟。

Pour 85g of the chocolate batter into the steaming tray and steam under medium heat for 5-6 mins. Then add 170g of the purple batter over the steamed chocolate layer and continue steaming under medium heat for 5-6 mins. 

取85克的可可面糊倒入蒸热的模具以中火蒸5-6分钟。接着取170克的原味紫薯面糊倒在蒸熟的可可面糊层上继续以中火蒸5-6分钟。

Pour another 85g of chocolate batter over the steamed purple sweet potato layer and repeat the process until the final layer. For final layer to steam for 20-25 mins until set.

之后又重复倒入85克的可可面糊倒入蒸热的模具以中火蒸5-6分钟。继续重复同样的步骤把两份面糊蒸完为止。到最后一层时便得蒸20-25分钟至蒸糕完全蒸熟即可。

Cool the kuih on the wire rack. Slice with a greased  knife for serving.

蒸熟的糕点与模具一起放上铁架待凉。用涂了食油的刀割以免沾粘。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.