I still had some purple sweet potatoes left in my kitchen. I've already used them to make several desserts because I absolutely adore their soft texture and unique, fragrant sweetness. Besides being delicious, they're also a great source of healthy fibre. In my family, it's not just me who loves them, everyone enjoys eating them in any dish, especially my son.
Thai purple sweet potatoes are a variety of edible root vegetable with purple flesh. They have a sweet, soft, and pleasant texture. In Thailand, they are popularly used in many dishes and desserts, such as fried sweet potatoes, baked or roasted sweet potatoes, boiled or steamed to be used as an ingredient in various Thai sweets.
Today, I'm using them to make a type of steamed dessert. I'm adding flour to give it a nice, chewy texture, and some grated coconut for richness. I only add a little sugar because the sweet potatoes are naturally sweet already. This dessert is not difficult to make at all and uses very few ingredients. Let's look at the steps!
Ingredients
300 grams Purple Sweet Potato
60 grams Sugar
50 grams Glutinous Rice Flour
100 grams White Grated Coconut
A pinch of Salt
Instructions
Cut the purple sweet potato into small pieces and steam until fully cooked. This took me about 20 minutes.
Place the hot, steamed sweet potato into a mixing bowl. Add the sugar and a small pinch of salt while the sweet potato is still hot.
Use a spoon to mash the sweet potato and mix it well with the sugar and a salt. Doing this while the sweet potato is hot has an advantage, the sugar and salt will dissolve quickly, and the sweet potato is very easy to mash.
Add the glutinous rice flour and mix until everything is well combined and forms a smooth, uniform dough.
Mix in most of the grated white coconut (remember to save some for the topping!).
Transfer the mixture into a steaming mold. First, lightly grease the entire mold with a thin layer of vegetable oil. Use the back of a spoon to press the mixture down gently and smooth out the surface.
Sprinkle the reserved grated coconut evenly over the top and press down lightly.
Steam until cooked. This took me about 15 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, it's ready.
Remove the cake from the mold, place it on a serving plate, and enjoy it while it's still warm!
This steamed purple sweet potato cake is fragrant, sweet, and rich. It has a soft texture with a slight chewiness and a beautiful natural purple color that enhances both the flavour and nutritional value of my dessert.
So, what do you think of the Thai dessert I made today? Thank you to everyone who stopped by to read this. Thank you for all your comments and votes. See you next time!.... 😊 Bye~
