Agar Agar Yam Ku Kueh with Yam (Taro) Paste filling
Makes 35 to 40 pieces depending on size of jelly mould
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350 g yam
- 40 g sugar
- ½ tsp salt (optional)
- Pandan leaves
- 1 litre water
- 1 packet agar agar powder (12 g)
- 160 g sugar
- 250 ml santan (coconut milk)
- Pandan leaves (crushed)
- 2 - 3 tsp purple yam flavoured paste (to taste or light purple food colouring)
- ½ tsp salt
Instructions
- 1
Remove skin from yam (taro) and cut into slices.
- 2
Arrange yam slices in a tray and put some pandan leaves on top.
- 3
Steam at high heat until yam becomes soft (about 25 mins).
- 4
Remove pandan leaves and add sugar.
- 5
Mash finely into a paste and set aside to cool down.
- 6
Meanwhile prepare agar agar mixture.
- 7
In a pot of water, add agar agar powder, sugar and crushed pandan leaves.
- 8
Stir well before turning on heat and bring to a boil. Ensure that agar agar powder is completely dissolved.
- 9
Add santan (coconut milk) and mix well.
- 10
Add purple yam flavoured paste (to taste) or light purple food colouring and mix well.
- 11
Add salt and let the mixture boil for a while before switching off the flame.
- 12
Remove pandan leaves.
- 13
Pour agar agar liquid into jelly moulds about 1/2 full and set aside to cool for awhile.
- 14
Roll yam paste into cylindrical shape, cut into equal sized pieces and flatten them.
- 15
Place each piece on top of the half filled jelly mould.
- 16
Top up jelly mould with agar agar mixture, covering the yam paste completely.
- 17
Once set, chill in refrigerator for a few hours before serving.