Ingredients with Measurements:
- 4 large potatoes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup condensed milk
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
- 1/2 cup chopped peanuts
Special Equipment Needed:
- Oven
- Mixing bowl
- Baking sheet
- Potato masher
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Wash and scrub the potatoes. Pierce them with a fork a few times and place them on a baking sheet.
3. Bake the potatoes for 45-60 minutes, or until they are soft and fully cooked.
4. Remove the potatoes from the oven and let them cool for a few minutes.
5. Cut the potatoes in half and scoop out the flesh into a mixing bowl. Mash the potatoes with a potato masher until they are smooth.
6. Add the flour, sugar, condensed milk, coconut milk, water, vanilla extract, salt, baking powder, and baking soda to the mashed potatoes. Mix everything together with a whisk until the batter is smooth.
7. Fold in the chocolate chips and chopped peanuts.
8. Pour the batter into a greased baking dish and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Remove the dish from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 70g
Protein: 7g
Sodium: 400mg
Sugar: 35g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Almond milk or soy milk can be used instead of coconut milk for a dairy-free version.
- Raisins or dried cranberries can be used instead of chocolate chips.
- Almonds or cashews can be used instead of peanuts.
Variations:
- Add cinnamon or nutmeg to the batter for a spiced version.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Top the baked es puter with whipped cream or ice cream for a decadent dessert.
Tips and Tricks:
- Make sure the potatoes are fully cooked before mashing them to avoid lumps in the batter.
- Fold in the chocolate chips and peanuts gently to avoid overmixing the batter.
- Serve the es puter warm or at room temperature for the best texture.
Storage Instructions:
Store the leftover es puter in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the es puter in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the es puter in individual bowls or plates. Dust with powdered sugar or cocoa powder for a finishing touch.
Garnishes:
Sprinkle chopped peanuts or chocolate chips on top of the es puter before serving.
Pairings:
Serve the es puter with a cup of coffee or tea for a cozy dessert.
Suggested Side Dishes:
The es puter can be served as a dessert on its own.
Troubleshooting Advice:
- If the batter is too thick, add a little more water or coconut milk to thin it out.
- If the top of the es puter is browning too quickly, cover it with foil and continue baking.
Food Safety Advice:
Make sure the potatoes are fully cooked before using them in the batter to avoid foodborne illness.
Food History:
Es puter is a traditional Indonesian dessert made with mashed sweet potatoes or bananas, flour, sugar, and coconut milk. This recipe is a twist on the classic by using baked potatoes instead.
Flavor Profiles:
The es puter has a sweet and nutty flavor with a soft and chewy texture.
Serving Suggestions:
Serve the es puter as a dessert after a meal or as a sweet snack. It can also be served at parties or gatherings.
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