紫番薯椰香糕Purple Sweet Potatoes Coconut Kueh

把白椰丝、盐和黄糖预先蒸10分钟备用。Mix grated coconut with salt and brown sugar, steam for 10 minutes. Set aside.

将番薯、木薯去皮，切粗块，香兰叶铺入蒸盘底。放上番薯、木薯块蒸软至熟。Peel sweet potatoes, cut into big size. Arrange pandan leaves at the bottom of steam plate, top with sweet potatoes and tapioca, steam until soft.

盛起趁热加入黄糖拌匀压成泥，再加入已蒸过的白椰丝50克拌匀。Smashed the sweet potatoes and tapioca , add in brown sugar and 50g grated coconut mixture, mix well.

手沾少许糖水，把薯泥分成小份，揉成圆球形，稍加压扁，放在香蕉叶上，加上白椰丝少许即可享用。Dip finger some sugar water, divide the dough into small portions, roll into round shape, flatten and put on top of banana leaves, serve together with grated coconut.