Banh Khoai Mo (Steamed Purple Yam Cake with Coconut), Sweetened with Monk Fruit

Method

1. Wash 500g purple yam, peel it, slice it thinly, and steam it for 20 minutes. Once soft, mash it completely smooth while it is still hot.
2. Wash 50g peanuts and roast them until golden.
3. Make the coconut sauce: put 250ml coconut milk and 2 tablespoons kOBE Monk Fruit Blend into a pot, bring it to a boil, add 1 tablespoon tapioca starch mixed with water, and stir until it thickens.
4. Mix the mashed yam with the rest of the tapioca starch, 150ml coconut milk and 2 tablespoons kOBE Monk Fruit Blend until smooth.
5. Line a tray with banana leaf or lightly oiled paper, pour in the mixture, and steam for 25 minutes once the water is boiling.
6. Once set, turn the cake out, cut it into pieces, spoon the coconut sauce over, and scatter the roasted peanuts.

Tips

• Choose a dark, smooth purple yam with few roots that feels hard under the thumb, which means dense, chewy flesh.
• A root that weeps slimy liquid is young and leaves the cake soggy.
• Let the toasted peanuts cool completely before scattering, since hot ones go soft on the surface of the cake.
• Mash the yam while hot so the mixture turns out smooth.
• Steam only once the water is boiling and wrap the lid in a cloth so drips do not fall on the cake.