Sweet Potato with Sago Beads in Pandan Coconut Soup

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Yesterday afternoon, I went to visit my friends in Monroe, Connecticut and I had a wonderful time with them. My girlfriend cooked Pad See Ew in Cambodian style and I really enjoyed them. I wanted to share some dessert with them; and early in the morning I cooked this dish for them. I too love to share with you all. If you do make this, please let me know what you think. I will be waiting…

Ingredients:
3 medium sweet potatoes, peeled and cut into bite size cubes
1 cup sago beads, washed (If unable to get sago just replaces tapioca pearls)
½ cup “Choice Brand” coconut milk, if unable to get “Choice Brand” just use any brands – make sure the milk is creamy.
1 cup raw sugar, add more if you prefer sweeter
4 cups water
1 can Massri Brand Pandan Leaves Extract or 1/2 teaspoon Pandan Paste 
½ teaspoon salt
Method:
Place the sweet potato cubes in a soup pot over medium high heat and bring to a boil, cook till the sweet potato cubes are half-cooked. Drained and set aside.

Place sago beads and water in a heavy base pot and bring to a boil over medium heat. Stir constantly to prevent the tapioca pearls from sticking on the bottom of the pot. Reduce the heat to medium low when the sago beads turn transparent Add in the cooked sweet potato cubes and stir until well mixed. Keep stirring and cook till the sweet potato cubes are fully cooked. Add in the coconut milk, raw sugar and salt, and stir continuously and bring up to boil again.
Remove from the heat. Serve in a deep serving dish. Approx. serves 6-8.  Enjoy!!!
This entry was posted in Desserts and Pastries, Peranakan (Nyonya), Snacks and Fingerfood and tagged , , , , , , . Bookmark the permalink.

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