Today I made a sweet dessert from purple sweet potatoes. It's another dessert menu that I really enjoy eating, and it's very easy to make. You just need to steam the purple sweet potatoes until cooked, then mash them and mix with coconut milk and flour. Then, take the mixture to stir and cook until it becomes thick and sticky.
It's an extremely simple dessert, but it makes me feel delighted whenever I eat it. So, I'm sharing the steps with everyone as follows
INGREDIENTS
300 grams of purple sweet potato, cut into pieces
200 grams of coconut milk
120 grams of granulated sugar
3 tbsp of tapioca starch
1 tbsp of arrowroot starch
1 tbsp of rice flour
For Serving (Optional)
Toasted white sesame seeds
Sweetened Coconut Sauce
INSTRUCTIONS
Steam the Sweet Potato
Place the purple sweet potato pieces in a steamer. Steam over high heat with rapidly boiling water for about 15-20 minutes, or until completely soft and easily pierced with a fork.
While still hot, transfer the steamed sweet potato to a mixing bowl. Mash it immediately with a spoon or a potato masher until you achieve a smooth, lump-free puree.
In a separate bowl, combine the rice flour, tapioca starch, arrowroot starch, granulated sugar, and coconut milk. Whisk together until the sugar is completely dissolved and no lumps of flour remain.
Pour the coconut and flour mixture into the bowl with the mashed sweet potato. Mix thoroughly until everything is well combined into a uniform paste.
Pass the combined mixture through a sieve into a non-stick pan or wok. This step ensures an extra smooth texture. Place the pan over low heat. Cook the mixture, stirring constantly, until it thickens into a very dense, sticky, and glossy paste. This process is called "kuan" (เธเธงเธ), which means to stir and reduce.
Once thickened, transfer the dessert to a bowl and allow it to cool slightly until it's warm and manageable. Prepare a piping bag with your desired tip. Spoon the warm dessert into the piping bag.
Pipe the dessert directly into serving bowls or cups.
Sprinkle with toasted white sesame seeds. It is now ready to eat.
For the Optional Sweetened Coconut Sauce
In a small pot, combine 100 grams of coconut milk, 50 grams of palm sugar, a pinch of salt, and the pandan leaf (if using).
Place the pot over low heat. Stir continuously until the sugar dissolves completely and the sauce just begins to simmer. Remove from heat.
pour the warm sweetened coconut sauce over the purple sweet potato dessert and garnish with extra toasted sesame seeds.
This dessert is a masterful blend of textures and flavors, with a smooth and creamy consistency from the stirring process. The natural sweetness of the steamed purple potato provides a warm and comforting flavor, while the coconut adds a rich and aromatic note. Paired with sweetened coconut milk, the flavors become even more complex and satisfying.
The toasted sesame seeds on top add a delightful crunch and nutty flavor, creating a perfect harmony of textures. This dessert is a perfect balance of sweet and rich, making it a comforting treat that's both delicious and nostalgically Thai. It's ideal as an afternoon snack with hot tea.
