Purple sweet potato and tapioca pudding

Here is a recipe on how to make purple sweet potato and tapioca pudding. This is a classic sweet potato dessert recipe. It’s for the times when you have a bit of sweet potato lying around. The purple sweet potato gives this dessert it’s vivid purple colour. This purple sweet potato may seem similar to ‘ube’ a Filipino purple sweet potato that is use a lot in desserts. It does come in many varieties so yes it is possible to use it but varieties of purple sweet potato will do.

This recipe is also vegan-based as all of its ingredients are plant-based. Purple sweet potato can be bought online from Waitrose and most Asian grocers. Only the tapioca pearls are available in Asian grocers. If you can’t get hold of them just omit it out. Do try and use the small ones as the bigger tapioca pearls take a longer time to cook and prepare. It is possible to cook ahead of time as the pearls. This is to remove the excess starch and make them stick together.

I am using pandan leaves but it is optional. they can be bought online or in Asian grocers. The ordinary orange coloured sweet potato is add colour to the pudding.

Purple sweet potato and tapioca pudding

INGREDIENTS  

• 2 medium purple sweet potato
• 3-5 tbsp palm sugar or granulated sugar
• 2-3 pandan leaves optional
• 1 medium sweet potato (orange) steamed
• 100 grams tapioca flour have some extra around
• 100 grams tapioca pearls
• 50 mls coconut milk optional

INSTRUCTIONS 

Prepare the ingredients

• Peel and dice the purple sweet potato. Steam the ordinary sweet potato till it’s cooked. Put the purple sweet potato to boil. In the meantime boil the tapioca pearls in a different pot till it becomes semi-transparent. Wash in cold tap water to clean off the starch. Set aside.After the orange sweet potato is cook, peel it, and mash it up. Add tapioca flour to thicken it up. The mixture may be very soft due is due to moisture from the steaming process add extra tapioca flour if needed. Mix in a dough that can be handle into balls.

Cooking

• In pan fill up with about 800 ml of water boil the purple sweet potato and sugar together. If using pandan leaves add them in as well. Once it starts to soften add the ordinary orange sweet potato balls. Add the tapioca pearls. When it starts the pudding to boil turn off the heat. Leave to cool and serve with a bit of coconut milk.

Thank you for dropping by do have a loot at my other purple sweet potato desserts like piche piche ube. A cassava base sweet pudding.

Purple sweet potato and tapioca pudding

• 2 medium purple sweet potato
• 3-5 tbsp palm sugar (or granulated sugar)
• 2-3 pandan leaves (optional)
• 1 medium sweet potato (orange) (steamed)
• 100 grams tapioca flour (have some extra around)
• 100 grams tapioca pearls
• 50 mls coconut milk (optional)

Prepare the ingredients

1. Peel and dice the purple sweet potato. Steam the ordinary sweet potato till it's cooked. Put the purple sweet potato to boil. In the meantime boil the tapioca pearls in a different pot till it becomes semi-transparent. Wash in cold tap water to clean off the starch. Set aside.

   After the orange sweet potato is cook, peel it, and mash it up. Add tapioca flour to thicken it up. The mixture may be very soft due is due to moisture from the steaming process add extra tapioca flour if needed. Mix in a dough that can be handle into balls.

Cooking

1. In pan fill up with about 800 ml of water boil the purple sweet potato and sugar together. If using pandan leaves add them in as well. Once it starts to soften add the ordinary orange sweet potato balls. Let cook through (the balls starts to be starchy) then add the tapioca balls. Once it's the pudding is boiling turn off the heat. Leave to cool and serve with a bit of coconut milk.