Chewy Sweet Potato Dessert

Name: Chewy Sweet Potato Dessert
Yield: Serves 4 servings
Cuisine: American
Ingredients: 150 g sweet potatoes (purple/yellow/white). Note: 150g is for one type of sweet potato with the ingredients below; 3 tablespoons tapioca starch (25 g); 1 tablespoon arrowroot powder (or substitute with glutinous rice flour) (8 g); 1 tablespoon powdered sugar (15 g); 2 tablespoons corn syrup (or thickened sugar syrup) (30 ml); 1 can coconut milk or you can use fresh coconut milk; Sugar for coconut milk: adjust to your family's taste; 1 small bunch of pandan leaves (about 2-3 leaves) tied together

Nhật Lệ @cook_12260992

Hải Phòng

This chewy sweet potato dessert made with this recipe is extremely chewy, sweet, and slightly glossy, perfect for any season. It's delicious and very refreshing. However, you should make a small amount or just enough to eat in one day for the best taste, rather than storing it in the fridge. Wishing you success with this recipe ❤️

Nhật Lệ @cook_12260992

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Ingredients

Serves 4 servings

150 gsweet potatoes (purple/yellow/white). Note: 150g is for one type of sweet potato with the ingredients below
3 tablespoonstapioca starch (25 g)
1 tablespoonarrowroot powder (or substitute with glutinous rice flour) (8 g)
1 tablespoonpowdered sugar (15 g)
2 tablespoonscorn syrup (or thickened sugar syrup) (30 ml)
1 cancoconut milk or you can use fresh coconut milk
Sugar for coconut milk: adjust to your family's taste
1small bunch of pandan leaves (about 2-3 leaves) tied together

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Steps

1

Wash the sweet potatoes, peel, slice into rounds, and steam until cooked.
2

For yellow and white sweet potatoes, do the same. It's best to steam them together. If you can't steam all the potatoes at once, soak them in lightly salted water to prevent browning.
3

Mash the sweet potatoes, mix with tapioca starch, arrowroot powder, and powdered sugar. Knead into a dough until it doesn't stick to your hands and is not too crumbly. If sticky, add more starch; if dry, add water.
4

Dust a clean flat surface with a thin layer of starch. Knead the sweet potato dough for about 5 minutes. Roll into long strips. Use a knife to dust with dry starch to prevent sticking, then cut into 3/4 inch pieces. Lightly dust with starch and shake to prevent sticking.
5

Boil water, drop in the sweet potato pieces, and cook until they float. Immediately transfer to a bowl of ice water for about 2 minutes. Drain, drizzle with sugar syrup to prevent sticking and add sweetness. For the coconut milk: mix canned coconut milk with water in a 1:1 ratio; adjust sugar to your family's taste, bring to a gentle boil, then reduce heat until slightly thickened and turn off the heat. Add pandan leaves during cooking for a distinctive aroma.
6

Wishing you success ❤️