Sweet Potato Kheer

A simple desert that was shared by my cousin, Laavan.  I always like to try something new and this kheer definitely caught my attention when he posted on his FB.

Traditionally in North India kheer is made of rice, served as a meal or as desert.  My first time making kheer was the day after my wedding.  I was told that before I can venture further into the kitchen, I am supposed to prepare kheer and serve to the guest, friends and families who were to support us during our wedding preparation and so I did.  Since then I have made a few times although I always preferred making ponggal - south indian version of rice desert.

So when Laavan posted his picture of sweet potato kheer, I thought I should try them since it was not the traditional rice kheer.  I checked and find out that this kheer is a traditional of Goan. My cousin's recipe has white sugar but I wanted to clear my stock of jaggery so I used that instead.

Sweet Potato Kheer
Source : Laavankumar Nyana Sekaran - Johor Bahru

Ingredients

0.5kg sweet potato 
2cups of sugar (I used jaggery)
2 cups of water
2-3 crushed green cardamons
5tbs of ghee
500ml of coconut milk (I used canned coconut milk)
1/2 cup of sago - washed (I used only 6tbs only)
a pinch of salt

Method

1.  Wash, scrap the outer skin and cube the sweet potato
2.  Heat a pan and add ghee.
3.  Add in the cardamom, stir a bit and add in the cubed potato, mix well
4.  Add in the water and sago and cook till the potato is soft and tender.
5.  Add in the sugar (jaggery), a pinch of salt and mix well
6.  Add in coconut milk and stir well and cook till it thickens.
7.  Make sure to stir every now and then so to avoid sticking to the pan.
8. Serve warm

Sathiarani

Coconut Cake

I tried a few newbies for my pot luck party.  Sweet Potato Kheer - this was shared by cousin brother, Coconut Cake shared by Anita (which also shared her Moroccan Spiced Chicken), Chiffon Pandan Cake and Chinese Style Prawn Fried Rice.

Now lets look at Coconut Cake which Anita shared on her FB.  Not only it is easy to prepare, it was also fantastic especially when it was still warm and definitely a big wow from my guests.

Lets look at the recipe

Coconut Cake
Source - Anita Muthukaruppan, New Zealand

Ingredients
250g butter
2 cups sugar
4 eggs
2.5 cups flour
0.5 cups desiccated coconut
2 tsp baking powder
1 cup coconut cream

Method

1.  Preheat oven to 160C
2. Cream butter and sugar till fluffy.
3. Mix in eggs one at a time.
4. Sift flour & baking powder into a separate bowl. Stir in coconut.
5. Alternate folding in flour mixture and coconut cream (I warm the coconut milk with pandan leaves just as suggested by Anita) into cake batter until incorporated.
6. Pour into tin and bake for 1-1.5 hr.

 

 

Sliced Coconut Cake

 

Note from Anita : For a Malaysian twist, warm coconut milk with a 2-3 bruised pandan (screwpine) leaves, and leave to infuse for 5-10 min before adding to batter


Sathiarani