Thursday, 15 June 2017

Sweet Potato Porridge

Since it's Ramadan, I thought it would be appropriate to share an iftar recipe idea with you—like I did last year and the year before—albeit a very simple one. Sweet potato is one of my absolute favourite food in the world. It's not too sweet and there are various types of them—you can see the extend of my love in this one. So when my Stepmom told me she was going to make this for the first time, I was thrilled to have a taste. I've never really eaten sweet potato this way before—fried? Sure. Roasted? Perhaps. Turn into nice, slimy porridge? Never. I'm not entirely sure how it is in other countries, but in Indonesia there's a tradition of breaking your fast with warm, sweet dishes before actually gorging oneself with savoury meals. So, during Ramadan, this kind of food is very, very popular—with vendors lining the streets, ready to target those stuck in traffic—which is why I thought this recipe would be perfect. Now, without further ado, here's the recipe.

Ingredients
(makes 3 small bowls)
  • 1 sweet potato (around 250gr), diced
  • 3 blocks brown sugar, melted
  • 500ml water
  • 5 tbsp. tapioca flour, diluted
  • 65 ml coconut milk, diluted 
  1. In a saucepan, pour in the melted brown sugar and let it boil
  2. Add in the sweet potato, boil until it softens
  3. In a separate bowl, dilute the tapioca flour and pour it little by little into the saucepan
  4. Turn down the heat and mix well as the mixture thickens
  5. Remove the pan from heat and distribute the mixture to containers of choice
  6. Serve with coconut milk to taste
  7. Biale'aafia!
Tips:  The brown sugar I use is the block ones, so before boiling them with water, I dilute them by adding enough water (and pandanus leaf for aroma) and boiling them until they dissolve. Don't forget to sift the solution afterwards! Before you dice the sweet potato, remember to peel it. To test the softness of the sweet potato, try using a tooth pick—if it can easily stick to the piece but not all the way through, it's ready. While boiling the sugar and sweet potato mixture, pay attention to the thickness and add the tapioca flour accordingly—feel free to add or subtract from the recommended measurement above. To dilute the tapioca flour, add enough water to the flour and mix well until the mixture becomes liquid. To dilute the coconut milk, simply add a bit of water to the thick milk and whisk until it becomes runnier. You don't need to do this if your coconut milk is already runny. Lass es euch schmecken!


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