Ingredients
The following ingredients have 8 Servings
- 500 gr mashed sweet potatoes (or pumpkin, about 2 cups)
- 200 ml coconut cream ( about 3/4 cups)
- 150 gr coconut sugar (or use brown sugar, about 3/4 cups or more to taste)
- 5 pieces pandan leaves (knotted)
- Small pinch of salt
Instruction
- Peel the sweet potato or pumpkin and cut into large chunks. Steam over high heat for 15-20 minutes or until fork-tender
- Put this in a blender along with the rest of the ingredients, except for pandan leaves. Blend into a smooth consistency. It will be quite thick at this point
- Pour this into a saucepan and add pandan leaves. Cook over medium-low heat and keep stirring until sugar melts. It will turn watery a bit when this happens. Don't worry and continue to stir until the mixture thickens slightly. Don't cook it until too thick because it will thicken further when you refrigerate. It should coat the back of your spatula but still a pourable thick consistency, about 8-10 minutes
- Remove from the heat. It may seem runny at first, but you will see when you put it in the fridge it will thicken considerably because the coconut milk will solidify and thicken it
- Transfer to a jar and let it cools down completely and then secure with a lid and store in the fridge for up to 2 weeks
