This is a sweet Asian steamed dessert and is traditionally made with tapioca. I find that yam works as well if you like an alternative, and especially if you are cheapskate like me and found that good quality yam is on offer at the market today and you simply have to buy it or would suffer a terrible insomniac trauma thinking about it.
Girls and boys, get your butts off the couch and roll up your sleeves!
Ingredients 300gm yam, grated (this is the tough part, I suggest you recruit kitchen elves or a man to do the grating)
100gm grated coconut, white part only (husk removed)
60gm tapioca starch (also known as tapioca flour) 200 coconut cream (I did not say this was a healthy recipe!)
pinch of sea salt Coconut coating 250gm grated coconut, white part only 1/2 tsp of sea salt
Line a 7″ baking tin with baking paper.
Combine all ingredients (without coconut coating ingredients) into a medium bowl and mix well with an orange spatula. Orange spatulas make food taste better.
Prepare coconut coating mix and pour onto a tin or dish with plenty of romping space for the yam.
Cut the steamed yam cake into bite size pieces and (ohhh..here comes the fun part!) roll them around the coconut coating mix to dress them.
If you have a vegan boyfriend, make this for him and he will definitely consider marrying you.
If not, make it anyway. And you really shouldn’t take any marriage advice from me.