Purple Sweet Potato Kuih Talam 紫色番薯打南糕

Purple Sweet Potato Kuih Talam
紫色番薯打南糕

Ingredients:
材料：

150g sweet potatoes (purple color)
150克紫色番薯

Batter ingredients:
粉浆材料：
200g rice flour
克粘米粉

100g tapioca flour
木薯粉

10g sago flour
沙谷粉

300ml thick coconut milk
椰浆

100ml water
清水

Syrup:
糖浆

220g caster sugar
细沙糖

1/2tsp salt
盐

300ml water
清水

5 blades pandan leaf
班兰叶

Method:
方法

1. To make syrup, cook sugar, salt with water and pandan leaves until sugar is well dissolves, remove from heat, set aside.
制作糖精：把细沙糖，盐，清水和班兰叶煮沸，煮至糖溶化后待用。

2. Peel sweet potatoes, cut into cubes. Steam over high heat till cooked and tender.
将番薯切丁后用大火蒸熟，放一边备用。

3. Combine all batter ingredients, add in syrup, strain. Split out batter mixture out 400g as original white batter, set aside.
将有粉浆材料拌均，加入(1)，过后取出400克面糊备用。

4. Cook the rest of remaining batter in a non-stick pan over medium heat until begins to thicken. Add in cooked sweet potatoes, mix well.
把其余的面糊用平底锅以中火搅煮至微浓，加入(2)搅均。

5. Pour ½ portion of white batter (200g) in a greased 8 inches square cake tin. Covered and steam over high heat for 5 minutes.
先把半份(200克)白色的面糊倒入一个8寸的四方铁糕蒸盘，盛入预热蒸炉，盖上以大火蒸5分钟。

6. Pour sweet potato batter mixture onto no (5), level the surface. Steam for further 10 minutes.
把(4)倒在(5)上面，盖上以大火蒸10分钟。

7. Then, pour in the remaining white batter. Covered and steam over medium heat for 30 minutes till cooked. Remove from heat leave to cool, cut and serve.
然后再加入剩下的半份白色面糊，盖上以中火蒸20-25分钟。盛起后。冷切后待用。