Purple Sweet Potato Pudding with Coconut Cream Sauce
🧂 Ingredients
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- 300 grams, steamed & mashed purple sweet potato
- 1 packet (7 grams) plain agar-agar powder
- 500 ml full cream liquid milk
- 100 grams granulated sugar
- 200 ml instant thick coconut milk
- 1/4 tsp salt
- 1 leaf, tied in a knot pandan leaf
- 2 yolks, for the coconut cream sauce egg yolks
- 1 tbsp, dissolved in a little water cornstarch
- 1/4 tsp vanilla powder
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👩🍳 Instructions
- 1 Steam the purple sweet potato until tender, about 20 minutes, then peel and mash using a fork or blender with a little liquid milk until smooth and fiber-free.
- 2 In a pot, combine the agar-agar powder, liquid milk, and granulated sugar. Stir well before turning on the heat so the agar-agar doesn't clump.
- 3 Add the mashed purple sweet potato into the pot, stir well, then cook over medium heat while stirring continuously until it boils and is completely blended.
- 4 Once boiling, pour the pudding mixture into pudding molds or small glasses. Let it sit until it reaches room temperature, then refrigerate for at least 2 hours until set.
- 5 For the coconut cream sauce: combine the thick coconut milk, salt, and pandan leaf in a small pot, and cook over low heat while stirring so the coconut milk doesn't curdle.
- 6 Whisk the egg yolks loosely, take a little of the hot coconut milk and pour it into the egg yolks while stirring quickly (tempering), then pour the egg mixture back into the pot of coconut milk.
- 7 Add the dissolved cornstarch and vanilla, cook while stirring continuously until the sauce thickens and starts to bubble gently. Remove from heat and let cool.
- 8 Unmold the pudding, drizzle with the coconut cream sauce, and serve chilled.
💡 Tips
• Choose purple sweet potatoes that are truly ripe and deeply colored so the pudding turns out prettier without needing any added coloring.
• When making the coconut cream sauce, make sure to temper the eggs slowly so they don't curdle from the heat.
• The pudding can be set in various silicone molds and shapes to make the presentation more eye-catching for special occasions.
• Store the pudding in a covered container in the fridge for up to 3 days, but it's best to serve it right after drizzling with the sauce so the texture stays fresh.
📊 Nutrition Facts / serving
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