Skip to main content
logo
Food Advertising by

Colourful Sweet Potato Dessert



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

Ingredients
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

Preparation
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.
Stay tuned!









Comments

  1. I just love them. They're not available yet in the market and the color is just beautiful. I will try this simple recipe when I get a hands on those sweet potatoes.

    ReplyDelete
  2. A delicious and colourful dessert. Hope I can have this now.

    ReplyDelete
  3. Looks great! The color of the purple one is particularly eye-catching! I think I'd also add some Taro in here since the taro lends a naturally sweet flavor too!

    ReplyDelete
  4. Oh! Another old favourite. Mum used to make these for me when I was younger. :)

    ReplyDelete
  5. Hi
    Divina
    The purple one is not so readily available. In Cantonese it's called 'far sum shu', literally meaning 'flirtatious tuber', so funny!

    Anncoo
    Of course you can, Ann, via HP jet printer!

    experimentalculinarypursuits
    Yes you can add in taro, we have another type of dessert that has a mixture of sweet potatoes, taro, black eyed beans, sago pearls and coconut milk...great too, but the coconut milk is artery-clogging!

    penny
    Ya, old favourites are nostalgic!

    ReplyDelete
  6. Yes and delicious too. Thanks for dropping by.

    ReplyDelete
  7. Yum, I can take at least 3 bowls of these! haha...

    ReplyDelete
  8. My Little Space
    I like it hot, can easily wallop at least 2 bowls at one go!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…