Pengat Keledek

Out of all the Malaysian desserts, Pengat of all sorts....is my real weakness. I love the wholesome simple flavors it holds. Sweet Potato Pengat has all the goodness of sweet potatoes cooked in natural coconut milk & delicious gula Melaka... Oh well... Could I say more...

Ingredients:

• 2 medium-sized (about fist-sized) sweet potatoes, skinned & cubed into roughly 1" equal sizes
• 2 cups coconut milk
• 1/2 cup coarse sugar
• 1/2 cup palm sugar, grated
• 2 screwpine leaves, knotted

Method:

1. Boil coconut milk in a small pot with screwpine leaves, on low fire.
2. Add both the sugars & keep stirring till diluted.
3. Put in sweet potatoes. Cook till cooked through.
4. Very soothing when served warm or still good at room temperature.