Sweet Potato Jelly Cake

Purple in ancient times was a colour of royalty and this rare pigment in nature makes certain purple variant of vegetables and fruits more sought after. Such is the purple sweet potato or ubi manis which we used to make this jelly cake. It's a very simple cake that does not involve baking. Here we used French toasts for the layers in the cake and similarly, you can also use waffles or biscuits that are popular in no-bake cake recipes.

Here is the recipe we used for the sweet potato jelly:
160g Sweet Potato
14g Agar-agar
2tbsp Corn Flour
88g Sugar
150ml Coconut Milk
310ml Water

Mash up the sweet potato. Simmer water in a pot then add in agar-agar and sugar, stir until dissolved. Add in the rest of the ingredients and stir until well mixed. Turn off heat and let the jelly mixture cool slightly. Place the french toast in a cake tray and pour in half of the jelly mixture to cover the toast completely. Keep the rest of jelly mixture warm meanwhile. Cover and put the cake tray in the fridge for about 10mins to let the jelly set, then place another layer of toast on top and pour the rest of the jelly mixture over it. Put in the fridge for an hour or so and it will be ready to served afterwards.
Au naturale, no food colouring needed :D