Sweet Potato Coconut Soup

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Sweet potato is a well loved food by many of us. However, during my childhood time, I don't really like sweet potato. I don't even care about it. But, as the time passed, I feel like my taste buds have changed. I slowly accepted the taste of sweet potato and can add it into my tea time menu. A few weeks ago, I made this sweet potato coconut soup which my mother and aunt really like. It requires a few ingredients only. This dish is suitable for coconut lovers. In Malay language this kind of soup made from coconut milk and palm sugar is called Pengat. 

This Sweet Potato Pengat dish is a sweet and creamy sweet potato soup consist of coconut milk and palm sugar. The addition of sago thicken the soup. It also makes the soup smoother in texture. Pandan leaves add sweet aroma to the soup. 

Sweet potato coconut soup is a perfect dish for tea time break, dessert and even dinner. Cooled version of the soup is tasty when consumed in the hot afternoon. 

Best eaten cool. You can add ice cubes to the soup. 

 Prep time : around 20 minutes
Cook time : around 25 minutes.

Ingredients
  • 500 gram sweet potatoes 
  • coconut milk from 1 medium coconut or 300 ml instant coconut milk. Make into 2 1/2 cups
  • 1 palm sugar
  • 5 tbsp white sugar (or to taste)
  • 1/2 teaspoon salt
  • 1/2 cup small sago
  • 3 pandan leaves (optional)
Method
  • Cut sweet potatoes into about 1" x 1" chunks. Boil them with water just about 1 cm higher than the potatoes in the pot. Boil until the sweet potatoes are cooked and reach your preferred tenderness. 
  • If there is only small amount of water remain in the pot, leave it there and add in sago and coconut milk. Cook in low heat or just simmer until sago particles become transparent. 
  • Add in all other ingredients and cook until the coconut milk is cooked but not segregated. Stir occasionally. It may take less than 5 minutes.
  • After the coconut milk is cooked and ingredients mixed well, taste test and turn off the heat. 
Enjoy. 

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