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Healthy and delicious rice cake / Kuih / Bengkang Kueh, made with purple sweet potatoes and gluten free rice flour, an eggless, vegan steamed kuih / kueh recipe for all.
Ingredients:
200 g (1½ cup) peeled purple sweet potatoes
600 ml (2½ cup) water
60 g (⅓ cup) brown sugar
120 g (1 cup) rice flour
15 g (2 tbsp) corn starch
200 ml (5/6 cup) coconut milk
Steam over medium heat for 45 minutes
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