Now, the hot summer days are no longer a worry for everyone, as TasteVN will reveal to you 5 ways to cook soft, delicious sweet potato pudding that everyone will love. Let’s get started cooking these delicious sweet dishes right away!
1. Sweet Potato Pudding with Coconut Milk
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Sweet Potato Pudding with Coconut Milk Serves 4
Sweet potatoes 2 pieces Coconut milk 100 ml Sweet potato flour 5 tablespoons Tapioca flour 5 tablespoons Cornstarch 3 tablespoons Granulated sugar 165 gr Salt 1/3 teaspoon
Where to buy ingredients
Visit the Bách Hóa XANH supermarkets or the e-commerce site bachhoaxanh.com if you want to buy sweet potato flour and tapioca flour or canned coconut milk. Additionally, you can also make coconut milk at home.
See details: How to make smooth, delicious coconut milk at home
How to make Sweet Potato Chè with Coconut Milk
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Prepare the ingredients
Peel the sweet potatoes you bought, then wash them thoroughly with water and cut the sweet potatoes into small bite-sized cubes.
Put the sweet potato flour and tapioca flour into 2 bowls separately, soak them in water for about 30 minutes to let the flour soften.
Mix 3 tablespoons of cornstarch with 230ml of water, stir continuously for about 5 minutes until the flour is completely dissolved!
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Steam the sweet potatoes
Place the cut sweet potatoes into a steamer.
Then add 1 liter of water to the pot, place the steamer into the pot, cover the lid, and place the pot on the stove, turn on medium heat and steam the sweet potatoes for about 20 minutes until they are cooked.
Turn off the stove, take the sweet potatoes out of the steamer and let them cool down a bit.
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Marinating sweet potatoes
For the remaining sweet potatoes, add 50g of sugar, toss well so that the sweet potatoes are evenly coated with sugar and let them marinate for 10 minutes.
Tip: Depending on your taste, you can adjust the amount of sugar accordingly! -
Cooking dessert
Add 800ml of water to the pot, then add the mashed sweet potatoes, add 100g of sugar and stir well, then place the pot on the stove, turn on the heat to medium.
Next, add the sweet potato flour and tapioca starch, stir well for about 10 minutes until the dessert boils.
Then add 200ml of dissolved cornstarch mixture, stirring gently for the mixture to blend evenly. After that, add the marinated sweet potatoes.
Turn the heat up, boil the dessert again for about 10 minutes, season to taste, then turn off the heat.
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Cook the Coconut Milk
Add 100ml of coconut milk into a small pot, place the pot on the stove, and turn on the heat to boil the coconut milk.
Then add 15g of sugar, 1/3 teaspoon of salt, stir until dissolved, and then add 30ml of the dissolved cornstarch mixture, stirring well until the coconut milk thickens.
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Final Product
Scoop the dessert into a bowl, drizzle some coconut milk on top and enjoy!
The sweet potato dessert is sweet and mildly flavored, with the chewy texture of sweet potato flour and tapioca flour, combined with the rich coconut milk, making it very delicious and appealing.
2. Sweet Potato and Mung Bean Dessert
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Sweet Potato and Mung Bean Dessert Serves 4
Sweet potatoes 2 pieces Split mung beans 100 gr Tapioca starch 5 tablespoons Brown sugar 7 tablespoons Salt a pinch
How to choose good split mung beans
- You should choose mung beans that are uniformly yellow, of moderate size, not moldy, and have no unpleasant odor; the beans should be shiny and beautiful.
- Avoid buying beans that are too small, uneven in size, pale yellow with gray mold, or have an unpleasant smell. These beans may have been stored for too long and will not taste good when cooked.
See more: Nutritional value of mung beans
How to make Sweet Potato and Mung Bean Dessert
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Prepare and soak mung beans
Wash the mung beans thoroughly, then soak them in water for about 2 – 3 hours to allow the beans to swell evenly, which will make cooking the dessert faster.
After soaking, drain the beans and rinse them with clean water, then let them dry.
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Prepare sweet potatoes
Use a peeler to peel the sweet potatoes, then wash them thoroughly with water and cut the sweet potatoes into small bite-sized cubes.
Next, take 1 liter of water and put it into a bowl, dissolve 1 teaspoon of salt, then add the cut sweet potatoes to soak for about 15 minutes to reduce the sap, then remove and wash the sweet potatoes with water and let them drain.
Tip: Soaking the sweet potatoes in diluted saltwater helps prevent them from discoloring when cooking the dessert. -
Mix the cassava starch
Add 5 tablespoons of cassava starch into a bowl, add 150ml of water and use a spoon to stir well until the cassava starch is completely dissolved.
Tip: If you don’t have cassava starch, you can substitute it with tapioca starch or cornstarch. -
Cook the dessert
Add mung beans and sweet potatoes into the pot, add 1/3 teaspoon of salt, then pour in 1 liter of water and cover it. Place the pot on the stove, turn on medium heat to bring it to a boil.
When the dessert boils, use a ladle to skim off the foam, and simmer for another 10 minutes until the mung beans and sweet potatoes are tender, then add 7 tablespoons of sugar and stir gently to dissolve the sugar.
After that, add all the tapioca starch mixture, turn the heat up to bring the dessert back to a boil and the liquid gradually thickens, season to taste, then turn off the heat.
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Final Product
You scoop the dessert into a bowl and enjoy. The mung beans and sweet potatoes are soft and sweet with a light flavor, along with a thick and delicious broth.
Sweet potato and mung bean dessert is an incredibly refreshing dish. Make it for the whole family to enjoy!
3. Sweet Potato Pumpkin Dessert
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Sweet Potato Pumpkin Dessert For 4 people
Sweet potato 1 piece Pumpkin 300 grams Shelled mung beans 5 tablespoons Peanuts 5 tablespoons Sugar 10 tablespoons
How to Choose Fresh and Delicious Pumpkin
- Good pumpkins usually have a yellow-orange color with a deep green hue, yellow flesh, sweet and fragrant taste, relatively sticky texture, feel firm in hand, and have smooth skin.
- Choose pumpkins with a stem length of 2 – 5cm. Those with short stems tend to rot more quickly.
- Avoid choosing pumpkins that are bruised, look not fresh, or are too large or too small.
How to make Sweet Potato and Pumpkin Dessert
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Soak the beans
Put the peanuts in a bowl and soak in water overnight to soften the peanuts.
Wash the mung beans, pour water in and soak the mung beans for about 2 – 3 hours to soften, which will make cooking the dessert faster.
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Prepare the ingredients
Peel the pumpkin, remove the seeds, wash it clean, and cut it into small cubes.
Peel the sweet potato and cut it into round slices.
Rinse the mung beans with water and drain.
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Cook the dessert
Add the peanuts to a pot along with 1 liter of water, place the pot on the stove, and turn on the heat to boil the peanuts.
After boiling the peanuts for about 5 minutes, add the sweet potato, pumpkin, and mung beans to simmer together on high heat until the water boils, then reduce the heat and simmer for about 15 minutes until the sweet potato and pumpkin are soft.
Next, add 10 tablespoons of sugar, stirring well to ensure the sugar is evenly dissolved in the dessert.
Tip: You can adjust the amount of sugar according to your family’s taste. -
Completion
You continue to cook for another 15 minutes over low heat for the sweet potato and pumpkin to be fully cooked.
At this point, the sweet potato and pumpkin will soften and blend together to create a thick mixture, you can turn off the heat.
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Final Product
You scoop the sweet potato, mung bean, and pumpkin dessert into a bowl and enjoy! This dessert can be served hot or cold.
The dessert has a mild sweetness from the sweet potato and pumpkin. The peanuts are soft and creamy, the mung beans are well-cooked, all blending together to create a very delicious and appealing flavor.
4. Sweet Potato and Black Bean Pudding
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Sweet Potato and Black Bean Pudding Serves 4
Sweet potato 4 tubers Black beans 100 gr Coconut milk 100 ml Brown sugar 240 gr Salt 1/2 teaspoon
How to choose good, plump black beans
- You should choose black beans with green hearts, thin skin, beautiful shiny black color, and round, even seeds. Additionally, good black beans will have a distinctive aroma.
- You can test by squeezing the bean; if the seed remains intact, it’s a good one. If it makes a cracking sound when squeezed, it’s definitely hollow inside, and you should avoid this type of bean.
- Avoid buying beans that are flat, have a musty smell, or pale color, as these are signs that the beans have been stored for a long time and are prone to mold.
Tools needed
Rice cooker, peeler, bowl, bowl, glass,…
How to Prepare Black Bean Sweet Potato Pudding
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Prepare the Ingredients
First, take the sweet potatoes you bought, use a peeler to peel the skin, wash them clean, and let them drain. Next, cut the sweet potatoes into small square pieces using a knife.
For the black beans, put them in a bowl and soak them with 500ml of water for 6 – 8 hours, until the beans swell, then drain the water.
Tip:- To save time, you can soak the beans the night before.
- If you want to prevent the sweet potatoes from turning black, you should soak them in water while preparing!
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Simmer the Black Beans
Then, take a rice cooker and add 100g of soaked black beans with 500ml of water and 1/2 teaspoon of salt, switch to the cooking mode and cook for 15 – 20 minutes.
When the beans are soft, turn off the rice cooker. At the same time, drain all the cooking water into a bowl, then add 240g of brown sugar, and use chopsticks to stir well so that the sugar absorbs evenly into the black beans, and switch back to cooking mode for another 5 minutes.
Tip: You can use a regular pot to cook the pudding, but it will take longer than using a rice cooker. -
Cooking the dessert
When the sugar has dissolved, add the 4 prepared sweet potatoes and the strained black bean water back in, and continue to switch to the cooking mode for about 15 – 20 minutes.
Once the dessert starts boiling again and the ingredients are soft, season to taste, and turn off the rice cooker.
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Completion
Finally, when the dessert is cooked, take a cup and gradually add the cooked dessert and a little coconut milk to enjoy!
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Finished product
Sweet potato and black bean dessert is an ideal refreshing dish on hot summer days.
Each cup of dessert has the soft texture of black beans and sweet potatoes, with just the right amount of sweetness, enhanced by a bit of rich coconut milk!
Additionally, you can add some ice and a bit of shredded coconut or dry coconut to make the sweet potato and black bean dessert even more perfect!
5. Sweet potato balls
Preparation
30 minutes
Cooking
20 minutes
Difficulty
Easy
Ingredients for Sweet Potato Balls For 4 people
Sweet potato 1 kg (2 pieces) Glutinous rice flour 300 gr Coconut milk 500 ml Roasted peanuts 100 gr Lemon 1 piece Roasted peanuts a little Sugar 300 gr Salt a little
How to Make Sweet Potato Balls
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Prepare the Ingredients
First, peel the sweet potatoes using a peeling knife. At the same time, prepare a bowl with 500ml of water, 2 tablespoons of salt, and the juice of 1 lemon, then soak the sweet potatoes in the mixture for 10 minutes.
Next, scrub the surface of the sweet potatoes with your hands and rinse them several times with clean water, then drain. Finally, cut the sweet potatoes into small slices.
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Steam and mash the sweet potatoes
Then, take a steamer and place 100g (2 large tubers) of the prepared sweet potatoes in the top compartment, meanwhile add 300ml of water in the bottom compartment, then place it on the stove and steam over medium heat for about 20 – 25 minutes.
When the sweet potatoes are soft, turn off the heat and transfer the sweet potatoes to a bowl. Next, use a spoon to mash the sweet potatoes until smooth.
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Mix sweet potatoes with glutinous rice flour and knead the dough
Then, take a bowl and add all the mashed sweet potatoes, 300g of glutinous rice flour, and 200ml of clean water, then use your hands to knead gently until the dough becomes a homogeneous mixture.
Tip: Avoid making the dough too wet or too dry; you should add water gradually while kneading. If the dough becomes soft and forms a cohesive mass, you do not need to add more water. If the dough is still crumbly, add more water to knead it! -
Form the sweet potato balls
After kneading the dough, take a moderate amount, about 2 teaspoons of dough, and proceed to roll them into bite-sized sweet potato balls. Continue this process until all the dough is used up.
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Cooking the dessert
After making the sweet potato balls, you place a pot on the stove with 500ml of coconut milk, 300ml of water, 1/2 teaspoon of salt, and 300g of sugar, then stir well with a ladle and cook for about 7 – 10 minutes over medium heat.
Once the sugar has dissolved and the coconut milk is boiling, add all the sweet potato balls you made, and continue to cook for another 10 – 15 minutes.
When the dessert balls become translucent and float to the surface, they are cooked. Then cook for an additional 3 minutes, taste and adjust the sugar to your liking before turning off the heat.
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Completion
Finally, take a bowl and scoop the cooked dessert into it, sprinkle with a little roasted peanuts, and it’s ready to enjoy!
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Final Product
From the very first glance, anyone would surely be attracted by the eye-catching yellow color of the sweet potato chè balls.
When you eat it, you will feel the chewy softness and sweet nutty flavor from the sweet potato balls mixed with the rich coconut cream, creating a delicious taste that is hard to resist with just one bite.
How to choose good sweet potatoes, not fibrous
- Buy sweet potatoes that are intact, not cracked or chipped. When you hold the potato, it should feel heavy, firm, and not bruised.
- Be careful if you see potatoes that are black or pitted, as these are signs that the sweet potatoes are spoiled.
- Choose sweet potatoes that are round or elongated, without any bulges or dents, and when gently squeezed, they should not be too hard; these potatoes usually have less fiber, more starch, and taste very sweet.
- You should definitely avoid choosing very small, long potatoes with bulges or dents, as they will have more fiber.
See more:
TasteVN has just introduced to everyone 5 ways to cook sweet potato dessert that everyone loves for its chewy sweetness and extremely delicious flavor. What are you waiting for? Show off your skills to treat the whole family to a truly delicious dessert right now!
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