Sesame, sweet potato and coconut kuih
Sesame, sweet potato, and coconut kuih is a traditional Southeast Asian snack featuring the natural sweetness of sweet potatoes complemented by crunchy sesame seeds and rich dried coconut. This dish is easy to prepare, offering a delightful fusion of textures and flavours.
Cook time 20 min
Prep time 20 min
Ingredients:
1.50 sweet potatos2 tbsp corn flour
1 tsp salt
1/3 cup dried coconut meat
1/2 cup sesame seeds
Sesame, sweet potato, and coconut kuih is a delightful fusion of flavors and textures, perfect for a unique dessert or snack. This traditional Southeast Asian treat combines the natural sweetness of sweet potatoes with the crunch of sesame seeds and the richness of dried coconut. Let's guide you through creating this delicious kuih step-by-step.
Instructions:
- Begin by peeling the sweet potatoes. Once peeled, cut them into smaller chunks for easier cooking.
- Place the sweet potato chunks into a pot and cover with water. Bring the pot to a boil and cook until the sweet potatoes are soft and easily pierced with a fork (about 15-20 minutes).
- Drain the cooked sweet potatoes and transfer them into a large mixing bowl. Use a potato masher or fork to mash them until smooth and free from lumps.
- In another bowl, combine the corn flour and salt. Add this mixture to the mashed sweet potatoes and stir until well incorporated.
- Add the dried coconut meat to the sweet potato mixture and mix thoroughly until the coconut is evenly distributed.
- Take small portions of the mixture (about a tablespoon each) and roll them into balls or flatten them slightly to form small discs, based on your preference.
- Spread the sesame seeds on a plate. Roll each sweet potato ball or disc in the sesame seeds, pressing gently to ensure the seeds adhere well to the surface.
- In a non-stick pan, heat a small amount of oil over medium heat. Once hot, place the sesame-coated kuih into the pan.
- Cook for 2-3 minutes on each side, or until the sesame seeds are golden brown and the kuih is heated through.
- Remove the kuih from the pan and place them on a paper towel to drain any excess oil.
- Serve warm as a delightful snack or dessert.
There you have it! A simple, yet delicious recipe for sesame, sweet potato, and coconut kuih. With its delightful mix of flavors and textures, it’s sure to impress your family and friends. Enjoy this tasty treat as a delightful snack or dessert.
Sesame, sweet potato and coconut kuih FAQ:
This recipe does not require baking. The kuih is cooked in a non-stick pan over medium heat for 2-3 minutes on each side until golden brown.
The sweet potatoes are done when they are soft and easily pierced with a fork, typically after boiling for about 15-20 minutes.
Yes, you can use rice flour as a substitute for corn flour, as it will also help bind the mixture, though the texture may vary slightly.
Store any leftover kuih in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan before serving to maintain texture.
You can use unsweetened shredded coconut as a substitute for dried coconut meat, keeping the flavor and texture similar.
Tips:
- Choose sweet potatoes that are firm and free from blemishes for the best texture and flavor.
- Grate the sweet potatoes finely to ensure they cook evenly and bind well with the other ingredients.
- Toast the sesame seeds lightly before using them to enhance their nutty flavor.
- Make sure to mix the corn flour thoroughly to avoid any lumps in your kuih.
- Let the kuih cool completely before cutting it into pieces to ensure it holds its shape well.
Nutrition per serving
6 ServingsCalories 180kcal
Protein 3.91g
Carbohydrates 20g
Fiber 3.98g
Sugar 5g
Fat 10g
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