1, Boil 300g sweet potato till fully cooked.
2, Remove the peel and cut into small pieces.
3, Add them into blender with 200ml coconut milk. Blend till smooth.
4, Add paste into a bowl. Add in 2/3 cup tapioca flour, 1/2 cup corn flour, 100 ml water and 1 pinch salt. Whisk well.
5, Boil 300ml water with 1/2 cup sugar till sugar fully dissolved.
6, Add sugar water into the paste. Stir well.
7, Grease cake pan with oil. Pour paste into the pan. Steam over hot water for 15 mins.
8, In a bowl, mix 200g grated coconut with 1 pinch salt. Steam for 5 mins.
9, Cut steamed cake into smaller pieces and roll in coconut flakes.
I really miss winter in my hometown. Sweet memory of roasted sweet potato and candied fruit on the stick. The traditional kind of roasted sweet potato is done by a simple and crude oven made from a big iron container. The stall owners would separate the container into 2 parts. One is to be filled with charcoal and the other one is for the rack to put the sweet potatoes. Freshly-roasted and oil-dripping sweet potatoes are hidden there.
It’s quite easy to make it at home with oven. The thin type is easy to cook and will taste better.
Preheat oven to 230 Degree C.
Put sweet potatoes into the oven and bake for 40-50 mins. Flip in the half way.
A quick and easy snack with only 3 ingredients:
1 small sweet potato ( chopped into small dice)
1/4 – 1/2 cup flour
Around 1/4 cup water
1. Cut 1 small sweet potato into small dice. The smaller they are, it will be easier for them to be cooked.
2. Place sweet potato into a bowl. Add in 1/4 cup flour (maybe a little more).
3. Pour in water. Just to let sweet potato be coated with batter.
4. Brush pan with oil. Add spoonful batter into the pan. Fry till both sides turn golden brown.
If you want it to taste more sweet, you can add extra sugar. Just because my sweet potato is sweet enough to me, so I skip the sugar.
Don’t cut the sweet potato into big pieces. You don’t want your snack taste burnt with sweet potato is still raw and hard.
Purple sweet potato needs to be peeled off and cut into small pieces.
Purple sweet potato, millet and water in the pot. Water should be higher than all ingredients. Turn to low heat. Cover the pot with lid. Cook till purple sweet potato turns softened. When it’s almost done, the porridge will become very condensed. Keep stirring in case it gets burnt.
The porridge tastes sweet even no sugar is added.
It’s a very healthy porridge.