Sweet Potato Jelly (agar)
- Ready In:
- 3hrs
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 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
- 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.
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Reviews
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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.
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I have had this recipe in my cookbook foreeeeever, because it just sounds like such an unusual and tasty dessert... well, my intuition was right and its exactly that! I made a half recipe, but this still made a fairly large quanity- I just used a 9" glass deep dish pie plate to set this in, and the jelly is about 1/2"-3/4" thick. I cut out small rounds with a metal cookie cutter, and they cut very well- this is fairly solid stuff. Now, don't expect Jello if you make this! It does have a nice dense texture and a sort of starchy mouth-feel from the sweet potaoes but still creamy due to the coconut. It's not overly sweet, just mild and refreshing- I think the flavors in these would be divine with a Thai ice tea! This is my first time using agar and i'm very happy with the results. I didn't have screwpine leaves or extract, so I just used 1/2 tsp vanilla (foodsubs.com says the flavors are sort of similar). I wasn't really sure about step 4- my agar dissolved just fine without boiling. I wasn't sure if I needed to cook it really or not, so I got it hot, added the sweet potato mixture and just brought it to a simmer and poured into my pie pan. You didn't say whether or not to peel the sweet potato, so I decided not to and pureed the heck out of it. I didn't find that I needed to strain this, as step 3 directs, my food processor did just fine pureeing the sweet potatos, skins and all. This is a lovely pale Creamsicle orange. I drizzled the top of mine with some coconut milk, and it looks very pretty. I ran a fork through the drizzles as you would to get a swirly effect with adding a glaze to cake icing (If you know what I mean?) so they're really lovely- looks great in the cut-outs too. All in all, really excellent. Great dessert for a heavy meal, I'm sure and a great snack too. Neat, fun recipe with very tasty results! Thanks, Watermelon, for another winner!!
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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