This is a recipe for Chai Kueh, a beloved Malaysian delicacy, with a focus on using sweet potato for a particularly delightful twist. The result is a soft, chewy cake with a subtly sweet, vibrant filling that defies the typical issue of drying out. This recipe prioritizes a delightfully soft crust and a flavorful filling that actually improves overnight – making it the perfect make-ahead treat.

The Dough (The Key to Softness!)

The secret to a wonderfully soft Chai Kueh crust lies in the dough. Forget dry, crumbly versions – we're aiming for melt-in-your-mouth goodness.

• Ingredients: 200g Rice Flour (ordinary rice flour, not glutinous) 150g Sweet Potato Starch (this adds chewiness - tapioca starch can be a substitute) 1 tsp Baking Powder 1/4 tsp Salt 200ml Water 2 tbsp Vegetable Oil * 1 tbsp Sugar

• Instructions: 1. In a large bowl, whisk together the rice flour, sweet potato starch, baking powder, salt, and sugar. 2. Slowly add the water while mixing continuously to avoid lumps. The batter should be thin, like pancake batter. 3. Stir in the vegetable oil until well combined. 4. Let the batter rest for at least 15 minutes - this allows the starch to hydrate and results in a softer crust.

The Sweet Potato Filling (Bursting with Flavor!)

The filling is where you can really customize! While traditionally it includes grated coconut and a savory-sweet element, this recipe spotlights the sweet potato.

• Ingredients: 200g Sweet Potato, peeled and grated (or mashed very finely) 50g Grated Coconut (fresh or dried – dried is fine!) 2 tbsp Sugar (adjust to taste depending on the sweetness of your sweet potato) 1 tbsp Palm Sugar (Gula Melaka, optional but recommended for authentic flavor) - grated 1/4 tsp Salt 1 tbsp Cornstarch (mixed with 2 tbsp water to create a slurry – this helps thicken the filling) * 1 tbsp Oil (for frying)

• Instructions: 1. Heat the oil in a pan over medium heat. 2. Add the grated sweet potato and cook, stirring constantly, until it softens and starts to release moisture. 3. Add the grated coconut, sugar, and salt. Stir well. 4. If using, add the grated palm sugar and stir until dissolved. 5. Slowly drizzle in the cornstarch slurry, stirring constantly, until the filling thickens to your desired consistency. It shouldn't be completely dry, but thick enough to hold its shape. 6. Set the filling aside to cool completely.

Assembling and Cooking

• Instructions:
  1. Heat a lightly oiled flat pan (such as a non-stick skillet or a traditional Chai Kueh pan) over medium-low heat.
  2. Pour a thin layer of batter onto the pan, spreading it evenly to form a thin circle (about 6-8 inches in diameter).
  3. Spoon a generous portion of the sweet potato filling onto one half of the circle.
  4. Fold the other half of the batter over the filling to create a half-moon shape. Gently press the edges to seal.
  5. Cook for 5-7 minutes per side, or until the Chai Kueh is golden brown and cooked through. The cooking time may vary depending on your pan and heat source.
  6. Remove from pan and let cool slightly before serving.

Why It's Amazing (Especially Overnight!)

This Chai Kueh is special because the dough retains its softness even after cooling. The flavors actually meld and deepen overnight, making it even more delicious the next day. The sweet potato filling becomes more pronounced, and the crust becomes incredibly tender. It’s perfect for a make-ahead breakfast, snack, or dessert! Enjoy!