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 mins
Cook Time1 hour hr 15 minutes mins
Resting time4 hours hrs
Total Time5 hours hrs 45 minutes mins
Course: Dessert, Snack
Cuisine: Chinese, Malaysian, Nyonya
Keyword: Butternut squash, Dairy free, gluten free, sweet potato, vegan,
Servings: 16 pieces
Cost: £2.50
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
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!