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.
CHINESE VERSION: 紫薯西米露 + 橙薯粉圆 (地瓜圆)
Purple Sweet Potato Sago Dessert | MyKitchen101en
Yields: 10 servings
- 650 g purple sweet potato (diced)
- 1.6 Liter plain water
- 100 g small sago pearls
- 3/4 tsp fine salt
- 120 g fine sugar
- 300 g thick coconut milk
- 3 pcs pandan leaves
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
- 180 g orange sweet potato (diced)
- 30 g fine sugar
- 60 g tapioca starch
- 3-4 tbsps plain water
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.