Candil/Sweet Potato Dumpling

Name: Candil/Sweet Potato Dumpling
Total time: 7200 s
Yield: 20 servings
Cuisine: American
Ingredients: Dumpling; 1 kg Sweet Potato; 50 gr Tapioca; 3 L Water; 1 pinch salt; Syrup; 150 gr Brown Sugar; 1/2 Tsp Pandan Paste or 2 Pandan Leafs; 750 ml Water; Dressing; 150 ml Water; 50 gr Brown Sugar/Castor Sugar; 2 Tbsp Coconut Milk or Condensed Milk

garoand_ran @cook_10201906

Jakarta

Indonesian's traditional dessert

garoand_ran @cook_10201906

Jakarta

Indonesian's traditional dessert

Saved

Ingredients

2 hour

20 servings

Dumpling
1 kgSweet Potato
50 grTapioca
3 LWater
1 pinchsalt
Syrup
150 grBrown Sugar
1/2 TspPandan Paste or 2 Pandan Leafs
750 mlWater
Dressing
150 mlWater
50 grBrown Sugar/Castor Sugar
2 TbspCoconut Milk or Condensed Milk

Saved

Steps

2 hour

1

Cook the sweet potato until tender (bake, steam, or boil)
2

Mash it until smooth
3

Add and mix the mashed potato with a tapioca until not sticky
4

Make a 1cm ball shape from the dough
5

Boil a water and add a salt
6

Boil the dumpling until it float and drain it
7

Boil the syrup water then add sugar and pandan. Boil for 5 minute
8

Add the dumpling to the syrup *optional, let it sit overnight in refrigerator for a better flavour (can be stored in refrigerator for 4-5 days)
9

Boil the dressing water then add sugar, stir until smooth. Then add a coconut milk or condensed milk
10

Serve the dumpling with the dressing hot or with an ice