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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


To Fu( Beancurd) Bridge ~ 跨桥豆腐

When I was recommended to try this dish in a restaurant, I was both hesitant and at the same time intrigued by its name.  I've heard of the song 'Bridge over troubled water' but Tofu crossing the bridge?  So to satisfy everyone's curiosity, we agreed to give it a try.  It's a nutritious dish with a good source of protein in the Tofu pork and egg all in one.  It was just tasty and delicious to go with a bowl of steaming hot white rice!





Tofu Bridge ~  跨桥豆腐


Ingredients
200 gm minced pork2 pieces soft Tofu1 eggSeasoning for minced pork - salt plus 1.1/2 tsp cornflouarSauce to add to the dish after steamed and before serving - (3 tsp hot water, 1.1/2 tsp light soya sauce, 1/4 tsp sugar mix till dissovled)1 tsp sesame oil and garlic oil to garnish Method Slice up the Tofu into 8 pieces, and place on a plate.Spread the seasoned minced pork on both sides of the TofuLightly beat up the egg and pour on top of the minced pork.Steam the dish for 8 mins, on high heat.Mix the garlic…

Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…