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Method:
Peel and cubed the yam. Steam over
high heat until done and soft. Remove and keep aside.
Bring the syrup ingredients to a boil and cook until sugar dissolved.
Remove the screwpine leaves, and keep the syrup. Ready to use.
Combine rice flour and tapioca flour with alkaline water and 200 ml
water. Put the batter into the warm syrup in a pot, stirring
constantly over medium heat until slightly thick. Add in yam
cubes, stir well till thick. Place the mixture into a 9-inch
square steaming platter. Steam over high heat for about 10
minutes. Remove from heat and leave to cool. Cut into
pieces and coat well with grated coconut. Serve.
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