Sweet Potato Sago Layered Kuih

Ingredients:
Bottom Layer:

200 gm. Red coloured Sago
120 gm. fine sugar
150 gm. coconut milk

Top Layer:

300 gm. orange coloured sweet potatoes - steamed and mashed
180 ml. coconut milk
1/4 tsp. salt
100 gm. sugar
60 gm. Rice flour
40 gm. Hoen Kwee flour
300 ml. Water

Method:

(1) Mix all the Bottom Layer ingredients together and pour into a greased 8" square tin lined with plastic sheet. Level the top and steam over high heat for 20 mins.or till sago turns transparent and cooked.
(2) Mix all the Top Layer together and stir till smooth. Pour onto the cooked sago and steam over medium heat for another 20 mins. or till cooked.
(3) Remove from steamer and leave it to coll completely before slicing.
(4) Serve.