A pudding using sweet potatoes and fresh
cassava roots, cooked slowly in dark brown
sugar, allowing sweetness to soak into the
roots. For extra flavour, add one teaspoon
of grated ginger. To achieve a chewy,
pudding-like texture, use tapioca pearls:
you will not need to soak them, speeding
up the making process. You may also make
coconut cream sauce separately in the
microwaves or the stove.
Details
Prep Time: 20 min.
Cooking time: 6 hours
Serves: 4
Kcal per serve: 480
Ingredients
• 200 grams of sweet potatoes (7.0 oz)
• 200 grams of cassava roots (7.0 oz)
• 20 grams of tapioca pearls (0.7 oz)
• 750 ml of water (more or less 3 cups) (25.36 fl oz)
• ½ cup of dark brown sugar
• ½ tsp of vanilla extract or 1 pandanus leaf
• ½ tsp. salt
• 1 cup of canned coconut cream
• ½ cup of coconut milk
• ¼ tsp. salt
• 2 tbsps. toasted sesame seeds
Preparation
1. Peel and cut young cassava root into 2-inch-thick
medallions and cut each large medallion into two. If you
prefer a soft-textured pudding, cut into 1-inch-thick cubes.
2. Peel and cut red or yellow sweet potatoes to 2-inch cubes.
Cut into 1-inch cubes for soft-textured pudding.
3. Set slow cooker mode. Pour half the water, brown sugar or
molasses, salt, vanilla extract or Pandanus leaf together in
the bowl. Mix until some of the sugar has dissolved and the
water changes color.
4. Add the tapioca pearls, cassava and sweet potatoes in.
Add the rest of the water to cover the cassava and sweet
potatoes. Set on Low and cook for 6 hours. Stir once or twice
after two hours of cooking to make sure all ingredients are
cooked thoroughly.
5. In the meantime, toast your sesame seeds on a non-stick
sauce pan or milk pan over Medium heat until they turn light
golden brown. Be careful not to toast the sesame seeds too
long as they get burnt quickly over high heat.
6. Pour the coconut cream and coconut milk into the pan,
along with ¼ tsp. of salt. Lower the heat and stir over low
heat until the cream thickens but is not bubbly. When you
see the cream starts to have bubbles on the sides, turn off
the heat and let cool. You may keep the sauce in the fridge
and reheat before serving.
7. After six hours, turn off your Instant Pot. Ladle the
pudding into individual serving bowls and drizzle 3-4
tablespoons of coconut cream sauce on top.