Monday, 28 June 2010

Pengat Keledek

Out of all the Malaysian desserts, Pengat of all 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...
  • 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
  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.

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authorMarina Mustafa. Author of ten cookbooks.

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