Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, taro and sweet potato congee (dessert). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Each taro and sweet potato ball is wonderfully chewy and made with all natural ingredients. The only other thing that will take your dessert soup to a whole new level is to have it with a soothing ginger syrup! Sweet Potato Congee is a Hokkien staple consisting of plain rice porridge and tender sweet potatoes.
Taro and sweet potato congee (dessert) is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Taro and sweet potato congee (dessert) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook taro and sweet potato congee (dessert) using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Taro and sweet potato congee (dessert):
- Take 1/2 large taro diced into big chunks and steam for 10 minute
- Take Fresh coconut milk of 1 coconut (milk it to app. 1.5 litre)
- Get Panda leaves for fragrant
- Make ready 1 cob of corn dettach from cob
- Get Tapioka pearls (cooked)
- Prepare Purple sweet potato diced
- Take Sweet potato (yellow) diced
- Get Castor sugar enough for sweetness
If you've been following me for a while, you know I'm a hopeless carb addict (because I love roots, tubers, noodles, pasta, rice, bread, seriously. Smash taro well, mix in sugar when the taro is still hot. Knead to form a soft ball, add water if needed. Add more flour is your mixture is too wet and more water if the mixture.
Steps to make Taro and sweet potato congee (dessert):
- Bring your pandan and coconut milk to boil on a low heat, (keep stirring to avoid your coconut milk fat from separate from the liquid). Add the purple sweet potato and yellow potato cook until soft. Keep stirring.
- Add the taro chunks, corn and sugar (taste it look for sweet creamy taste) and tapioka pearls cook until soft congee consistency. Put the heat off when it's done.
- Serve while it's hot or put ice cubes before you serve (i like mine in the fridge before i eat them).
- Tips : you can subtitute your tapioka pearls with chia pudding. Just add it on the final step after the heat is off, stir to combine.
Try butter-roasted sweet potatoes; sweet potato salad; twice-baked sweet potatoes or simply dice and roast in the oven for an easy side dish. Taro can irritate your skin so wear gloves if you are sensitive, or just wash your hands after cutting it. Taro is slightly sweet and once cooked has a pasty. Okinawan Sweet Potato Dessert: A Purple Powerhouse of NutritionHigh in vitamin A, vitamin C and manganese. Little Market Kitchen: Sweet and Spicy Taro Fries with Sriracha Mayo.
So that is going to wrap it up for this exceptional food taro and sweet potato congee (dessert) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
