Unique Purple Sweet Potato Pudding Recipe

Today, I’m excited to share a comforting and unique dish that’s perfect for a cozy night in or a special gathering with loved ones. This recipe combines unexpected flavors and textures to create a truly unforgettable experience.

Ingredients:

• purple sweet potato, 300g
• coconut milk, 200ml
• lemongrass, 1 stalk
• star anise, 2 pieces
• vanilla bean, 1 pod
• cardamom pods, 3 pieces
• cinnamon stick, 1 piece
• sea salt, to taste
• coconut sugar, 30g

Kitchen Tools:

• chef’s knife
• cutting board
• saucepan
• cooking spoon
• fine mesh strainer

Preparation:

To begin, peel and dice the purple sweet potato into small cubes. In a saucepan, combine the coconut milk, lemongrass (bruised), star anise, vanilla bean (split lengthwise), cardamom pods, cinnamon stick, and a pinch of sea salt. Bring the mixture to a gentle simmer over medium heat, then add the diced sweet potato. Cook until the sweet potato is tender, about 15-20 minutes.

Once the sweet potato is cooked, remove the lemongrass, vanilla bean, star anise, cardamom pods, and cinnamon stick from the saucepan. Using a fine mesh strainer, strain the mixture to remove any fibrous bits. Return the strained mixture to the saucepan and stir in the coconut sugar until dissolved.

Serving:

Serve the purple sweet potato pudding warm, garnished with a sprinkle of coconut sugar and a touch of ground cinnamon for extra flavor.

Tips:

For a twist on this recipe, try adding a splash of pandan extract for a fragrant and vibrant green hue to the pudding.

Final Details:

– Total weight: 600g
– Servings: 4
– Average serving weight: 150g
– Approximate calorie count per serving: 200 calories

I hope you enjoy making and savoring this delicious purple sweet potato pudding. Feel free to experiment with different spices and garnishes to make it your own. Happy cooking!