On a recent weekend trip to Cameron Highlands, I was surprised to find the various species of sweet potatoes that are grown in the highlands.
Without much hesitation I picked up 3 kg of assorted sweet potatoes at a price of RM10. It's not often that we can find different coloured sweet potatoes available at the same time in our lowland market.
I used some to make this Sweet Potato 'tong sui'/dessert and must say that the colour combination is beautiful.
four types of sweet potatoes, purple, orange, white and yellow ....... the white one is quite rare, tastes a bit like tapioca
so colourful .... the purple one is a cross of sweet potato and yam. Soaked them in water to prevent them from turning brown while waiting for the water to boil
pretty isn't it .................yummy
Recipe for Colourful Sweet Potato Dessert
2 litres of water
Purple sweet potatoes - 190 gm
White sweet potatoes - 180 gm
Yellow sweet potatoes - 190 gm
Orange sweet potatoes - 400 gm
Rock sugar - 150 gm or to taste
Young ginger - 20 gm crushed
Srewpine leaves - 3 pieces
Bring the 2 litres of water to the boil
Add in the crushed ginger, screwpine leaves and rock sugar
Meanwhile, peel off the skin of the sweet potatoes,
cut into bite sizes
Soak them in water to prevent them from browning
while waiting for the syrup to boil
Once it boils, add in all the sweet potatoes, stir
Once the sweet potatoes are soft
which doesn't take long,
the sweet is ready to be served
Will feature some pictures of Cameron Highlands in my next post.