Sweet Potatoes coated with grated white coconut

Sweet Potatoes coated with grated white coconut

Recipe adapted from Ann Low

Serving: 5-6 persons

Ingredients

·         300g  Orange Sweet potato flesh, steamed (prefer from Indonesia)

·         160g Sugar

·         100ml Water

·         150g Tapioca starch/flour sifted

·         250ml Thick coconut milk

·         a pinch of salt

125g Grated coconut flesh, white part only (steam with pandan leaves for 10 minutes)

·         a pinch of salt

Instructions

1.      In a small saucepan, cook sugar, water, and 2 pandan leaves until sugar dissolves. Discard the pandan leaves, set aside for later use.

2.      Scrub and clean 400g sweet potatoes under running water before steaming them over high heat until the flesh is tender (about 40 mins). Peel off skin to yield 300g of sweet potato flesh.

3.      Using an electric blender finely blends sweet potatoes with the sugar syrup. Mix pureed potato with sifted tapioca flour, coconut milk, and salt.

4.      Pour batter into the 8-inch square greased pan and steam over boiling water for 30-35 minutes.

5.      Remove from the steamer and leave to cool for 2-3 hours before slicing into pieces. Cover the top with cling form to prevent the surface from hardening.

Steam grated white coconut with a pinch of salt for 5 minutes. Then toss the sweet potato slices in the coconut and serve immediately.