Go Back
Print
Agar Agar Yam Ku Kueh with Yam (Taro) Paste filling

Makes 35 to 40 pieces depending on size of jelly mould

Course: Dessert
Cuisine: Chinese
Author: Shiokman Eddie
Ingredients
Yam Paste
  • 350 g yam
  • 40 g sugar
  • ½ tsp salt optional
  • Pandan leaves
Agar Agar Mixture
  • 1 litre water
  • 1 packet agar agar powder 12 g
  • 160 g sugar
  • 250 ml santan coconut milk
  • Pandan leaves crushed
  • 2 - 3 tsp purple yam flavoured paste to taste or light purple food colouring
  • ½ tsp salt
Instructions
Yam Paste
  1. Remove skin from yam (taro) and cut into slices.
  2. Arrange yam slices in a tray and put some pandan leaves on top.
  3. Steam at high heat until yam becomes soft (about 25 mins).
  4. Remove pandan leaves and add sugar.
  5. Mash finely into a paste and set aside to cool down.
  6. Meanwhile prepare agar agar mixture.
Agar Agar Mixture
  1. In a pot of water, add agar agar powder, sugar and crushed pandan leaves.
  2. Stir well before turning on heat and bring to a boil. Ensure that agar agar powder is completely dissolved.
  3. Add santan (coconut milk) and mix well.
  4. Add purple yam flavoured paste (to taste) or light purple food colouring and mix well.
  5. Add salt and let the mixture boil for a while before switching off the flame.
  6. Remove pandan leaves.
Assembly
  1. Pour agar agar liquid into jelly moulds about 1/2 full and set aside to cool for awhile.
  2. Roll yam paste into cylindrical shape, cut into equal sized pieces and flatten them.
  3. Place each piece on top of the half filled jelly mould.
  4. Top up jelly mould with agar agar mixture, covering the yam paste completely.
  5. Once set, chill in refrigerator for a few hours before serving.
Recipe Notes
  1. To unmould the jelly, simply run a spatula round the edge and lift one side to pop it out.
  2. Best eaten within 2 to 3 days.
  3. Chill yam paste in fridge for easy handling.