Baking Channel

Steamed Purple Sweet Potato Soy Layered Cake

 

Did you know that one slice of steamed kueh lapis has 120 calories and 4 grams of fat? That takes about 18 minutes of cycling or 12 minutes of running to burn off! If you’re looking for a healthier version of your favourite traditional steamed layered cake, here’s what we suggest: substitute fat-laden coconut milk with high calcium soya milk. In this recipe, we used Nutrisoy’s Purple Sweet Potato Soya Milk and Nutrisoy’s Fresh Soya Milk which helped us achieve the pretty coloured layers without any food colouring!

 

Ingredients:

(Makes a 7” square cake)

 

Purple Layer:

600ml Nutrisoy Purple Sweet Potato Soya Milk

60g sugar

125g tapioca starch

100g rice flour

 

White Layer:

600ml Nutrisoy Fresh Soya Milk

60g sugar

125g tapioca starch

100g rice flour

 

 

Method:

  1. For each layer, warm up soy milk with sugar in a saucepot until sugar is dissolved
  2. Transfer to a mixing bowl and stir in tapioca starch and rice flour until well mixed
  3. Strain mixture to remove any clumps
  4. Grease a 7” square tin with a little cooking oil, then preheat the tin in a steamer
  5. Place ½ cup (125ml) of white mixture over the bottom of the tin and steam for 4 minutes
  6. Place ½ cup (125ml) of purple mixture over the white layer and steam for 4 minutes
  7. Repeat steps 3 and 4, alternating colours until all the mixture is used up
  8. After putting the last purple layer on top, steam for 15 minutes.
  9. Remove from steamer and cool
  10. When cool, remove from steamer and cut into slices using an oiled knife

 



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