Cilembu sweet potatoes are a variety of honey sweet potatoes native to a specific region in Indonesia—namely, the Cilembu area of Sumedang. This region produces Cilembu sweet potatoes that are incredibly delicious, with a sweet flavor and a very creamy texture.
As a big fan of Cilembu sweet potatoes, I often buy them, but yesterday was the first time I tried ordering them online through an app. At first, I was a bit worried whether they’d arrive in my area in good condition, since the estimated delivery time was up to seven days. On the seventh day, the package arrived, and I was surprised to find that the sweet potatoes were still intact—only one was rotten. I figured this was just a sign of lower quality, making them prone to spoiling.
Without a second thought, I immediately got to work preparing them as a sweet, chocolatey snack—of course, with the full chocolate topping option. These Celembu sweet potato “Bronies” paired with chocolate—trust me, the taste will have you hooked. Let’s take a look at the steps to make them.
Ingredients
3 Cilembu sweet potatoes
120 grams all-purpose flour
85 grams melted margarine
30 ml cooking oil
1 egg
45 grams cocoa powder
20 grams palm sugar
1 teaspoon salt
1 teaspoon liquid vanilla extract
Chocolate shavings, as needed
Making Procedure
Beat the eggs with palm sugar until the sugar dissolves, then add the liquid vanilla extract—don’t forget to add the salt as well.
Next, add the melted margarine and cocoa powder, and stir until well combined; you don’t need a mixer—just use a whisk.
Add the flour, then stir until well combined.
I’ve already boiled the sweet potatoes until tender; while they’re still hot, mash them first and let them cool.
Next, add the sweet potato to the flour mixture and stir until well combined; the consistency should not be too thin.
Transfer the mixture into a baking pan and sprinkle chocolate sprinkles over the top. Bake at 160°C for approximately 25 minutes, or adjust the time according to your specific oven.
Result
After baking and letting it cool slightly, I took it out of the pan—and look at how beautiful it turned out! I tried cutting a piece, and voilà—it was incredibly soft with the best texture. The brownies were super soft and very moist; I absolutely loved the perfect balance of sweetness from the sugar and chocolate.
Plus, the chocolate glaze on top gives the brownies a more textured surface and a distinctive sweetness—and while the texture is a bit firm, it’s just the firmness of the chocolate layer. You know, it’s not the kind of firmness that makes it inedible—it’s the delicious firmness of chocolate.
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About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.