Ingredients with Measurements:
- 2 cups of sweet potatoes, peeled and cubed
- 2 cups of coconut milk
- 1 cup of sugar
- 1/2 teaspoon of salt
- 2 tablespoons of cornstarch
- 2 tablespoons of water
Special Equipment Needed:
- Blender
- Saucepan
- Wooden spoon
- Bowl
- Frying pan
Step-by-Step Instructions:
1. Place the cubed sweet potatoes in a blender and blend until smooth.
2. In a saucepan, combine the coconut milk, sugar, and salt. Bring to a boil over medium heat, stirring constantly.
3. Reduce the heat to low and add the blended sweet potatoes. Simmer for 10 minutes, stirring occasionally.
4. In a bowl, mix together the cornstarch and water until smooth.
5. Add the cornstarch mixture to the saucepan and stir until the mixture thickens.
6. Remove from heat and let cool.
7. Heat a frying pan over medium heat and add the cooled sweet potato mixture.
8. Fry the mixture until golden brown, flipping occasionally.
9. Remove from heat and let cool.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 43g
Protein: 3g
Substitutions for Ingredients:
- Sweet potatoes can be substituted with yams or pumpkin.
- Coconut milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 teaspoon of ground ginger for a spicy flavor.
- Add 1/4 cup of raisins for a sweet and fruity flavor.
Tips and Tricks:
- Make sure to stir the mixture constantly to prevent it from burning.
- Use a non-stick pan to prevent the mixture from sticking.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or in a pan over medium heat until heated through.
Presentation Ideas:
Serve the kuih keria kastad on a plate with a sprinkle of toasted coconut flakes and a dollop of whipped cream.
Garnishes:
- Toasted coconut flakes
- Whipped cream
- Chopped nuts
Pairings:
- Coffee
- Tea
- Juice
Suggested Side Dishes:
- Fried bananas
- Fried plantains
- Fried eggs
Troubleshooting Advice:
- If the mixture is too thick, add a little more coconut milk and stir until desired consistency is reached.
- If the mixture is too thin, add a little more cornstarch and water and stir until desired consistency is reached.
Food Safety Advice:
- Make sure to cook the sweet potato mixture thoroughly before frying.
- Make sure to store the kuih keria kastad in an airtight container in the refrigerator.
Food History:
Kuih keria kastad is a traditional Malaysian dessert that is made with sweet potatoes, coconut milk, and sugar. It is usually served as a snack or dessert.
Flavor Profiles:
Sweet, creamy, and slightly nutty.
Serving Suggestions:
Serve as a snack or dessert with coffee or tea.
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Region: Malaysian