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Vegan and Gluten Free Butternut Squash Kuih

A traditional Malaysian Kuih (cake) made with sweet potato. I am using butternut squash for a change. It is typically enjoyed as a snack for afternoon tea, and at times served as a dessert.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Resting time4 hours
Total Time5 hours 45 minutes
Course: Dessert, Snack
Cuisine: Chinese, Malaysian, Nyonya
Keyword: Butternut squash, Dairy free, gluten free, sweet potato, vegan,
Servings: 16 pieces
Cost: £2.50

Equipment

  • 15cm or 6 inch cm square tray for steaming (use 20cm or 8 inch if you double the recipe)
  • Steamer
  • Tea towel
  • A small pot

Ingredients

For the two butternut squash layer

  • 200 g Butter nut squash or orange sweet potato, peel sliced and steamed weight
  • 100 g Tapioca flour
  • 160 g sugar (150-160g)
  • 150 ml coconut milk you may have extra left
  • 100 ml 100 ml water
  • 1 Pandan leaf

For the white layer

  • 10 g Rice flour
  • 10 g Corn flour
  • 5 g Tapioca Flour
  • 125 ml Thick coconut milk
  • 1/2 tsp Salt

Instructions

Make the 2 orange butternut squash layers

  • Tear the pandan leaf into shreds and tie into a knot, or two if you wish.
  • Put it in a small pot and add in 100ml of water and bring to a boil and simmer for about 10 minutes. You should be able to smell the fragrance.
  • Remove and set aside to cool.
  • Peel and cut the butternut squash or sweet potatoes into slices.
  • Place in a microwave safe container and microwave with 2 tbsp of water for about 20 minutes, in 10 minutes or so intervals until it is cooked. A fork can pierce through it.
  • Put the cooled butternut squash/ sweet potato in a blender/ chopper together with tapioca flour, sugar.
  • Pour the pandan infused water into a small jug. It should be about 75ml. Add enough coconut milk to get 200ml of liquid.
  • Add this to the blender/chopper.
  • Blend until all the mixture is combined.
  • Strain into a measuring jug (if you have) or any container.

1st butternut squash layer

  • Pour half into the steaming tray and steam on medium high for 25 to 30 minutes.
    *I lined mine with cling film as my tray has a loose bottom.

Make the white middle layer

  • Place all the ingredients into a blender/chopper and blend until well mixed. Make sure the flours do not sink to the bottom. Use a spatula to scrap it and blend again.
  • Pour into a small jug.
  • After about 25to 30 minutes, remove the 1st layer from the steamer.
  • Scratch some lines on the layer with a fork.
  • Stir the white layer batter and gently pour over the orange layer.
  • Steam for 15minutes.
  • When done, remove from the steam and scratch the surface with a fork.

2nd butternut squash layer

  • Stir the remainder of the butternut squash mixture, and gently pour over the white later.
  • Steam for 30 minutes
  • Depressurise the steamer every 5 minutes or so by opening the lid and replacing it again.
  • When done, remove from the steamer and leave to cool for at least 4 hours before cutting.
  • Cut into serving sizes according to your liking.
  • Enjoy!

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