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

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.