EAT WELL SWEEETS/ DESSERTS

Sweet potato with grass jelly

20/02/2020

chè khoai dẻo sương sáo

Sweet potato with grass jelly
Servings Prep Time
4people 1hour
Servings Prep Time
4people 1hour
Ingredients
  • 200gr purple potatoes
  • 200gr yellow sweet potatoes
  • 2liters water
  • 160gr coconut milk
  • 350gr tapioca flour
  • 2-3tsp sugar
  • grass jelly
  • pandan leaf jelly
Instructions
  1. Steam sweet potatoes until cooked. Peel. Puree.
  2. Mix each type of potatoes with 160gr tapioca flour. Knead finely. Shape and cut into bite-sized pieces.
  3. Boil 1l of water to boil the potatoes. When the water has boiled, add the potatoes, boil until the potatoes float to the surface. Remove the potatoes, soak in ice water.
  4. Boil 160gr coconut milk with 1l water. Add sugar. Season to taste.
  5. Mix 30gr tapioca flour into some cold water. After turning off the stove, add the tapioca mixed with water, stir until coconut milk slightly thickens.
  6. Cut grass jelly and pandan leaf jelly into small pieces.
  7. When eating, put potatoes, grass jelly and pandan leaf jelly in the bowl. Pour coconut milk in. Add some ice cubes if you like to eat cold.

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