This is a different way to cook sweet potatoes. It's a refreshing dessert. A perfect finish to an Asian meal, especially after heavy stuff like curry. It's served cold, so it's great for summer too. And you can use up those leftover cooked sweet potatoes. Agar-agar powder can be found in Asian groceries store/market. I prefer making jelly-type desserts using agar rather than gelatin because of the IMHO, better texture. To make an impressive dessert, you can set the jelly in a pretty mold or cut it into cute little shapes using cookie cutters (I usually use metal ones). Adapted from Amy Beh's recipe. Cooking time = chilling time (approximation).
My Private Note
Units: US | Metric
- 1Steam sweet potatoes until soft.
- 2Combine the sweet potatoes and coconut milk in a blender.
- 3Strain mixture through a fine sieve.
- 4Combine agar-agar powder, sugar, water and pandan leaves in a saucepan and bring to a boil until agar-agar dissolves.
- 5Stir in pureed sweet potato and coconut mixture and simmer over low heat.
- 6Add a pinch of salt and pour the jelly mixture into a wet tray or mold.
- 7Leave aside at room temperature to set, then chill well before cutting into desired shapes.
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
Nutritional Facts for Sweet Potato Jelly (agar)
Serving Size: 1 (105 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 55.9
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 27.9 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 0.6 g
- Sugars 10.8 g
- Protein 0.3 g
The following items or measurements are not included:
low-fat coconut milk