Ingredients:

  • 1 cup (240 ml) coconut milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (120 g) glutinous rice flour
  • 1 cup (240 ml) water
  • 1/4 cup (60 g) taro (cooked and mashed)
  • 1/2 cup (120 ml) coconut milk (for the taro layer)
  • 3 tablespoons (40 g) granulated sugar (for the taro layer)
  • 1/4 teaspoon salt (for the taro layer)
  • 1/2 cup (60 g) glutinous rice flour (for the taro layer)
  • 1/2 cup (120 ml) water (for the taro layer)
  • 1/2 cup (80 g) cooked purple yam (mashed, for the taro layer)

Instructions:

  1. Prepare the steamer by filling it with water and bringing it to a gentle boil.
  2. In a mixing bowl, combine coconut milk, sugar, and salt. Whisk until sugar is dissolved. Gradually add glutinous rice flour and water. Mix until smooth. Pour half of the mixture into the prepared cake pan and steam for 15 minutes.
  3. In another bowl, combine coconut milk, sugar, salt, glutinous rice flour, water, and mashed purple yam. Mix until smooth. After 15 minutes of steaming the coconut layer, pour the taro mixture over it and steam for an additional 15 minutes.
  4. Pour the remaining coconut mixture over the taro layer and steam for another 15 minutes, or until set (check with a toothpick).
  5. Allow cooling slightly before refrigerating for at least 30 minutes to fully set. Cut into squares and serve.