Purple sweet potatoes are high-antioxidant foods that are eye-catching since the skin and the flesh are both purple in color. Purple sweet potatoes are chock-full of anthocyanins, which provide health benefits not found in artificial food colors.
Purple sweet potatoes are one of the higher calorie starch foods. The tuber, however, contains no saturated fats or cholesterol.
Benefits of eating purple sweet potatoes:
- high in antioxidant, a natural anti aging
- helps reduce blood pressure
- reduces risk of blot clots
- reduces fluid retentions
- provides lots of energy
- an immune booster
- keeps hormone balanced
- supports natural weight loss
Here's sharing a simple dessert (Tong Sui) that you can easily prepare at home - Purple sweet potatoes with Sago in Coconut Milk Dessert. Love the sago that has been soaked with the natural pink purplish color pigment from the sweet potatoes.
Ingredients: (serves 2 pax) 230g Purple Sweet Potato (cut into small cubes) 35g Rock Sugar / to taste 50ml Coconut milk 10g Small Tapioca pearls (Sago) 2pcs Pandan leaves 450ml Water
* you can use any rock sugar of your choice. I'm using cane rock sugar.
Step by Step : 1. Add cubed sweet potato, sago and pandan leaves into a pot of boiling water. 2. Continue boil & cook for about 8 mins in medium heat. 3. Reduce to low heat. Then add in coconut milk & rock sugar. Let it cook for another 5 mins. (do not boil over high heat or else the coconut milk will curdle) 4. Turn of heat. Keep aside with lid covered for 15 mins for the sago to fully cook into transparent balls.
5. Serve hot or chilled. * tapioca pearls can cook in 10 mins but still with a white dot in the center. Just turn off heat, leave it will cover on, let it stay covered for 15-20 mins. The heat will slowly cook the tapioca pearls and they will become fully transparent.
Happy cooking!
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