Peel and cut the
Purple Sweet Potatoes (1 cup)
into small cubes.
Place cubed purple sweet potato into a pan together with the
Pandan Leaves (2)
and add in
Water (2 1/2 cups)
. Bring to a boil.
Once boiling, bring down the heat to low, cover, and cook for 15 minutes
Strain 400 ml of the hot purple water into a measuring cup. Add in
Granulated Sugar (1/3 cup)
. Stir to mix well and ensure the sugar is fully dissolved.
Rice Flour (1 1/3 cups)
into a large mixing bowl. Pour in the strained purple liquid. Using a whisk stir continuously until there are no lumps and a smooth purple-colored batter is formed. Set aside to allow the batter to cool down to room temperature.
While waiting for the batter to cool, prepare to ferment the yeast. In a small bowl, add
Water (2 Tbsp)
Granulated Sugar (1/2 Tbsp)
Instant Dry Yeast (1 1/2 tsp)
. Stir well and set aside for 10 minutes or till the mixture turns foamy.
Meanwhile, prepare the steaming pan by brushing the tray with some cooking oil. This will prevent the cooked batter to stick to the pan when steamed.
When the yeast mixture has turned foamy, pour the fermented yeast into the completely cooled batter. Stir and mix well. Then cover with a cling wrap and set aside to proof for 2 hours.
After 2 hours, remove the cling wrap and stir again to release the air bubbles. Then add in the
Cooking Oil (1 tsp)
. Stir and mix well again.
Pour the batter into the prepared steaming pan. Prepare the steamer by bringing water to a rolling boil.
Steam on high heat for 30 minutes or until cooked.
Remove from steamer and allow to cool before cutting.
Once it is cool enough to handle, gently run a knife along the edges to loosen the cake from the pan. Place a wire rack over the pan and flip the cake onto the wire rack.
Flip again and cut into wedges.
Serve at room temperature with some hot tea and Enjoy!