Makes ~ 4-5 servings
INGREDIENTS
400 g purple sweet potato
~650 g water (plus more for thinning)
25 g Chinese brown/cane sugar
Toppings:
coconut cream
strawberries
METHOD
- Wash and peel about 400 g of purple sweet potato. If it’s a bit more or less, don’t stress. This recipe is so easy, incredibly forgiving, and adjustable to your preference.
- Dice up all your sweet potato into small 1.5 cm cubes.
- In a double layer steamer pot, place half of the sweet potato into the steamer and half of the sweet potato on the pot. Add enough water to cover the sweet potato. If you prefer your pudding/soup thicker, then use less water.
- On medium high temperature, cook the sweet potato at the same time for about 15-20 mins.
- When the sweet potato is fully cooked, you will be able to easily pierce the pieces with a fork. Remove the top steamer portion to set aside.
- In the main pot with the water and sweet potato, add about 45 g of Chinese brown/can sugar. You can pretty much snap off about 1-2 inches from the sugar bar. Stir it in until fully dissolved.
- Take the pot off the heat and using a hand blender, blend the sweet potato and water together until smooth. If you prefer the pudding/soup a bit thinner, add hot water until the consistency is to your liking. If you don’t have a hand blender, you can blend in a stand-up blender as well.
- Add the cooked cubed potato from the steamer back into the main pot and stir.
ET VOILA! Serve in your favourite bowl and top with your favourites. I like to add coconut cream and strawberries to mine. If I had some sago, mochi balls or brown sugar boba, I’d add those too in a purple heart beat 💜 .
Watch the tutorial on TikTok!
dori mori bakery 