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

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.