ingredients
- 100 gr palm sugar (or brown sugar)
- 2 (200 gr) medium sized sweet potatoes, cubed
- 4 (450 gr) ripe cooking banana
- 4 pandan leaves
- 1/2 teaspoon salt
- 1 cup thick coconut cream
- 1 cup thick coconut cream, diluted by 2 cups water
instructions
- In a medium saucepan, add diluted coconut cream, pandan, banana pieces, sweet potato cubes and salt. Bring to boil over medium heat and stir constantly for 10 minutes
- In a smaller saucepan, melt palm sugar with 1/2 cup of the coconut water from the first boiling saucepan. When fully melted, strain the liquid to remove foreign objects / insects (very possible to find dead flies trapped in the palm sugar block)
- Add the palm sugar syrup and the rest of the thick coconut cream into the saucepan, lower heat
- Simmer for another 15 minutes
- Remove from heat, serve warm or cold (with ice or chilled thoroughly in refrigerator
