We went to Tesco Hypermarket and saw these orange potatoes from Australia. So, I just selected a packet and throw it into the shopping cart. I always like to keep some sweet potatoes at home, so that I can cook dessert whenever I like, especially on Sunday afternoon. I prefer orange sweet potatoes compared to Japanese sweet potatoes and yellow sweet potatoes, as it cooked the fastest, and with softer flesh.
And this time, I follow my mom's way to cook this sweet potato dessert.
300gms of orange sweet potatoes
5 tbsp of sago
5 pandan leaves, tied into knobs
1200 ml water
Brown sugar to taste.
1. Peel the sweet potatoes. Use "cut & tear" method to get bite size of potatoes. This will create uneven surface to the potatoes which will increase its surface area and make it faster to cook.
2. Bring water to boil in a pot, and add in the pandan leaves to simmer for 5 minutes.
3. Pour in the potatoes and let it simmer under medium heat until it turns soft.
4. Add the sago and season with brown sugar about 15 minutes before the dessert is ready. Let the dessert cool down a bit in the wok (with cover). This will make the dessert turns syrupy.
5. Serve hot or chilled.