Purple Sweet Potato Sago dessert is a rich and flavourful dessert. The Orange Sweet Potato Tapioca Balls add some chewy texture to this yummy and nutritious dessert.
Another similar dessert is our pumpkin sago dessert with purple sweet potato glutinous rice balls check out this recipe as well.
CHINESE VERSION: 紫薯西米露 + 橙薯粉圆 (地瓜圆)
Purple Sweet Potato Sago Dessert | MyKitchen101en
Yields: 15 servings
Ingredients:
- 650 g purple sweet potato (diced)
- 1.6 Liter plain water
- 100 g small sago pearls
- ¾ tsp fine salt
- 120 g fine sugar
- 300 g thick coconut milk
- 3 pcs pandan leaves
Instructions:
1 Bring 1.6 Liter of water to the boil, add in purple sweet potato. Bring to the boil again, turn to medium heat, cook without cover for 10-15 minutes, until softened.
2 For small sago pearls: Bring 1 Liter of water to the boil, add in 100 ml of plain water, add in sago. Bring to the boil again, turn to medium heat, cook without cover for 5 minutes. After cooking for 5 minutes, off the heat, put on the lid, let sago soaks for 10 minutes. Drain off the water, rinse half-cooked sago with plain water until cooled.
3 When sweet potato has softened, add in half-cooked sago, salt, sugar, coconut milk and pandan leaves. Bring to the boil again, off the heat.
4 Put on the lid, allow sago pearls to soak until fully translucent.
Orange Sweet Potato Tapioca Balls | MyKitchen101en
Yields: about 90 pcs (6 balls each servings)
Ingredients:
- 180 g orange sweet potato (diced)
- 30 g fine sugar
- 60 g tapioca starch
- 3-4 tbsps plain water
Instructions:
1 Steam orange sweet potato for 15 minutes, until very soft. Mash steamed sweet potato. Add in fine sugar, mix well. Add in tapioca starch, mix well.
2 Add in adequate water according to the dampness of the dough (about 3-4 tbsps), knead into a soft but not sticky dough.
3 Roll dough into long strip, cut into small pieces. Shape into small balls, coat the balls with tapioca starch.
4 Bring a pot of water to the boil, add in sweet potato balls. When the balls have risen to the surface of water, remove with strainer, soak in a bowl of cold water until cooled.
Purple Sweet Potato Sago Dessert With Orange Sweet Potato Tapioca Balls
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Ingredients
For purple sweet potato sago dessert :
- 650 g purple sweet potato diced
- 1.6 Liter plain water
- 100 g small sago pearls
- ¾ tsp fine salt
- 120 g fine sugar
- 300 g thick coconut milk
- 3 pcs pandan leaves
For orange sweet potato tapioca balls:
- 180 g orange sweet potato diced
- 30 g fine sugar
- 60 g tapioca starch
- 4 tbsps plain water
Instructions
Making purple sweet potato sago dessert:
- Bring 1.6 Liter of water to the boil, add in purple sweet potato. Bring to the boil again, turn to medium heat, cook without cover for 10-15 minutes, until softened.
- For small sago pearls: Bring 1 Liter of water to the boil, add in 100 ml of plain water, add in sago. Bring to the boil again, turn to medium heat, cook without cover for 5 minutes. After cooking for 5 minutes, off the heat, put on the lid, let sago soaks for 10 minutes. Drain off the water, rinse half-cooked sago with plain water until cooled.
- When sweet potato has softened, add in half-cooked sago, salt, sugar, coconut milk and pandan leaves. Bring to the boil again, off the heat.
- Put on the lid, allow sago pearls to soak until fully translucent.
Making orange sweet potato tapioca balls:
- Steam orange sweet potato for 15 minutes, until very soft. Mash steamed sweet potato. Add in fine sugar, mix well. Add in tapioca starch, mix well. Add in adequate water according to the dampness of the dough (about 3-4 tbsps), knead into a soft but not sticky dough.
- Roll dough into long strip, cut into small pieces. Shape into small balls, coat the balls with tapioca starch.
- Bring a pot of water to the boil, add in sweet potato balls. When the balls have risen to the surface of water, remove with strainer, soak in a bowl of cold water until cooled.
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