Good morning Ecency friends, how are you today? hopefully always healthy and enthusiastic!
Today I want to share my simple cooking recipe, namely Kolak Ubi Ungu (Purple Sweet Potato With Coconut Milk). One of Indonesia's typical snacks using ingredients such as tubers such as sweet potato and cassava, use sugar and coconut milk as the sauce.
Here is the recipe Kolak Ubi Ungu (Purple Sweet Potato With Coconut Milk) :
Ingredients :
- ½ kilograms of purple sweet potato, peeled, washed, cut into pieces according to taste
- 2 pieces of cassava, peeled, washed and cut into pieces
- 1 pack of instant coconut milk (for example brand "Sasa" )
- 3 tablespoons of granulated sugar
- ½ teaspoon salt
- Sweetened condensed milk to taste (for example the brand "Indomilk" )
- 2-3 pandan leaves, clean
- 800 ml of clean water to boil purple sweet potato and cassava
How To Cook Kolak Ubi Ungu ( Purple Sweet Potato With Coconut Milk) :
Prepare a pot, fill it with clean water. Turn on the stove, add some pieces of purple sweet potato and boil the sweet potato until half cooked.
Add salt to taste. Stir well. Cook until the water turns purple due to the boiling process of the purple sweet potato.
- Reduce the heat, then add the cassava pieces, cook until the cassava is soft.
- Add the sugar, stir gently until smooth.
- Pour enough sweetened condensed milk, stir until smooth. Use low heat.
- Pour in instant coconut milk, stir gently until smooth. Cook until the purple sweet potato and cassava are really soft.
- Taste it. Turn off the stove. Transfer the purple sweet potato with coconut milk into a serving bowl.
- Purple sweet potato with coconut milk mixed with cassava is ready to be served warm. Good luck and enjoy.
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