Recipe by WaterMelon
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).
Top Review by mianbao
I tagged this recipe for the Chef ABC game - it's a good way to make sure that I try recipes I've been wanting to. I tried to make half the recipe but had trouble with the agar, because I had to use stick agar at the last moment. My calculations were off, I think, so what I got is too soft. It also separated into layers. I intend to try this again sometime this summer, and will rewrite this review. Sorry for such sloppy cooking! No star rating now.
- 200 g sweet potatoes, diced (I use the orange type)
- 200 ml low-fat coconut milk
- 20 g agar-agar, powder
- 100 g sugar
- 750 ml water
- 1 pinch salt
- 2 screwpine leaves, knotted (pandan) or 1⁄2 teaspoon pandan extract
Directions See How It's Made
- Steam sweet potatoes until soft.
- Combine the sweet potatoes and coconut milk in a blender.
- Strain mixture through a fine sieve.
- Combine agar-agar powder, sugar, water and pandan leaves in a saucepan and bring to a boil until agar-agar dissolves.
- Stir in pureed sweet potato and coconut mixture and simmer over low heat.
- Add a pinch of salt and pour the jelly mixture into a wet tray or mold.
- Leave aside at room temperature to set, then chill well before cutting into desired shapes.