Going sweet potatoes!
It has been a while and thought what a wonderful way for a comeback with a sweet dessert.
For this simple and tantalizing dessert, we chose two sweet potato varieties: one that had yellow flesh and another with orange flesh. Was actually looking for a third variety with purple flesh but alas, we failed in our search.
Gula Melaka or Palm Sugar makes this dessert more rounded in taste with a hint of a caramel flavour. Palm sugar can be found in most Asian supermarkets where it is normally in cylindrical forms.
500g Sweet Potatoes
1½ pcs Gula Melaka or to taste
1pcs Ginger, slice (abt 1inch size)
6pcs Pandan Leaves (Screwpine Leaves), knotted
1. Peel and cut Sweet Potatoes into bite size.
2. Bring Water to boil.
3. Add sliced Ginger & Pandan Leaves
3. Add Sweet Potatoes and Gula Melaka. Stir occasionally to ensure Gula Melaka is melted.
4. Simmer for about 20-30 minutes.