A variation of the traditional nine-layer Nyonya Kueh Lapis, this version uses purple sweet potatoes for its natural colour and earthy flavour, alternating with traditional pandan-scented, coconut milk layers. The bright and unique purple colors are sure to attract itching fingers waiting to try some!
In a medium pot, add the pandan, sugar and water and bring to a gentle boil.
Stir until sugar is dissolved, add coconut milk and salt and simmer for 1 minute.
Remove from heat and allow to cool for 15 minutes.
Remove the pandan leaves and discard
Prepare the purple sweet potatoes
Peel and cube the sweet potatoes
Place in a heatproof dish add 2 tablespoons of water, cover and microwave on medium heat for 5 minutes.
With a fork or potato masher, mashthe sweet potatoes till they are smooth
Prepare the batter
Place the flours in a large bowl
Gradually pour in the pandan-coconut syrup, whisking till smooth
Divide the mixture equally into 2 jugs
Make the sweet potato mixture
Addthe mashed sweet potato mixture to 1 of the jugs
Mix well and sieve the purple mixture
From the other jug, take 3 tablespoons of the white batter, and add to the purple mixture
Start steaming
Coat a 7-inch round tin with a thin layer of oil.
Set the tin in a steamer to heat for 5 minutes.
Ensure that you stir each batter well before pouring. Pour a thin (0.25cm thick) layer of the purple batter to evenly coat the bottom. Cover and allow to steam for 7 minutes.
Now, add a thin layer on the white mixture, and cover and steam for 3-5 minutes. To test if the layer is set, pat it gently with your fingers –if it doesn’t stick to your fingers, it's done.
Repeat until you have 9 layers -ending with purple
After the final layer is done, cover and continue steaming for another 15-minutes, lifting the lid every 5 minutes to release steam.
Plate and Serve!
Allow to cool completely before cutting and serving.