Purple Sweet Potato Glutinous Rice Cake by May Chong

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 Bottom Layer (Mixed):
400g glutinous rice (soaked for 3 hours, drained)
Caster Sugar-1 tbsp
Salt 1 tsp
Thick Coconut milk 50ml
Water 350ml
Pandan leaf 3pcs

Top layer( Mixed):
Mashed Purple potato 300g
Tapioca starch 150g
Wheat flour 1 tbsp
Caster Sugar 100g
Thick Coconut milk 300g

Method:
1) Mixed well ingredients of bottom layer , steam for 30 minutes,
2) Removed the cooked(1) loosen and then pressed into the square tin with little bit of oil. (Be sure to compress,otherwise it may become loose)
3) Mixed well ingredients of top layer, pour into mould, and steam over high heat for 50 minutes or until cooked.Remove and leave to cool before cutting into pieces.

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