Ingredients:
100 g glutinous rice
25-40 ml coconut milk
2/3 tsp salt
1/2 tbsp sugar
2 tbsp purple sweet potatoes cubes
1 tbsp water
Kaya for serving
Method:
Rinse rice with water and soak overnight in fridge, drained.
Steam purple sweet potato cubes with a spoonful water for 20 min, reserve the purple water.
Pour 2/3 rice into one steaming tray and 1/3 rice wetted with few drops of purple water into another tray, steam at low flame for at least 20min or until the rice is softened, stirred twice in between.
Dissolve salt and sugar into coconut milk and mix 2/3 part into white portion and 1/3 into the purple portion, steam for another 10 min or until rice is cooked throughly.
Remove rices from steamer and mix two portions into a baking paper lined tray, give a few stirs with chopsticks.
Press the rices strongly with palm to a smooth texture, press with a heavy container on top and set aside to cool until set.
Cut into bite size with wetted knive and serve with kaya （pandan coconut jam）
Yields 6 pieces kaya kuih
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