My Japanese neighbour loaned me a book on Macrobiotic cooking.
The method was so simple, i used my left over coconut milk from making kueh bangkit
Ingredient
3 medium sweet potato (steamed, peeled and mashed)
1 apple (peeled and cut 1cm cubes)
150ml coconut milk
ΒΌ tsp salt
2tbsp tahini
Cinnamon powder to taste
Method
1. Dip apple in salted water (1/2 tsp salt and 100ml water) and place in saucepan. Sprinkle with cinnamon powder and simmer with lid on
2. Combine coconut milk, salt & tahini in a bowl. Add sweet potato and aple to mix
3. Using a wet cloth to wrap, form cone shape
4. Sprinkle with cinnamon and baked on oiled baking sheet for 20-25 min at 200 deg