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This popular sweet, smooth and creamy Malaysian dessert is a great way to end your meal or slurp in anytime you feel like.
Ingredientes
- (Note: Ingredients are estimates, use the amount you prefer)
- 3 medium size sweet potatoes - remove skin and cut into medium size pieces
- 4-5 pandan/screwpine leaves - knotted
- 1/2 cup green/white sago - soaked for 1 hour and drained
- 3/4 cup palm sugar/gula melaka
- 2 tbsp white sugar
- Coconut cream/milk - as needed
- A pinch of salt
Direcciones
- Simmer potatoes and screwpine leaves with 1/2 liter of water till 3/4 tender.
- Add sago, stir and cook till translucent.
- Put into palm and white sugar and continue to stir till both dissolves.
- Remove from heat.
- Pour coconut cream/milk.
- Served hot or with ice cubes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 237mg | 7% |
| Total Carbs 57.92g | 15% |
| Dietary Fiber 2.1g | 7% |
| Sugars 46.69g | 31% |
| Protein 1.1g | 2% |
