Ingredients with Measurements:
- 500g purple sweet potato (ubi keladi), peeled and cubed
- 1 cup coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/4 tsp salt
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
a. Boil the cubed sweet potato in a pot of water until soft, about 15-20 minutes.
b. Drain the water and transfer the sweet potato to a mortar and pestle.
c. Pound the sweet potato until it becomes a smooth paste.
d. In a separate pot, combine the coconut milk, water, sugar, and salt. Stir until the sugar dissolves.
e. Add the sweet potato paste to the pot and stir until well combined.
f. Cook the mixture over medium heat, stirring constantly, until it thickens and becomes creamy, about 10-15 minutes.
g. Remove from heat and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Fat: 9g
Carbohydrates: 34g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- Regular sweet potato can be used instead of purple sweet potato.
- Brown sugar or honey can be used instead of white sugar.
- Soy milk or almond milk can be used instead of coconut milk.
Variations:
- Add pandan leaves or vanilla extract for extra flavor.
- Top with toasted coconut flakes or chopped nuts for crunch.
Tips and tricks:
- Make sure to pound the sweet potato until it becomes a smooth paste to ensure a creamy texture.
- Stir constantly while cooking to prevent burning.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve in individual bowls or cups.
Garnishes:
Top with toasted coconut flakes or chopped nuts.
Pairings:
Serve with steamed rice or bread.
Suggested side dishes:
Serve with a side of fresh fruit or vegetables.
Troubleshooting advice:
If the mixture is too thick, add more water or coconut milk to thin it out.
Food safety advice:
Make sure to cook the sweet potato thoroughly to prevent foodborne illness.
Food history:
Ubi tumbuk is a traditional Indonesian dessert made from mashed sweet potato and coconut milk.
Flavor profiles:
Creamy, sweet, and slightly nutty.
Serving suggestions:
Serve as a dessert or snack.
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Region: Indonesian