‘Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom’
This is a vegan version of an Asian coconut jam, typically had for breakfast in Singapore and Malaysia. It is normally made with eggs, sugar and pandan leaves, served on toast slathered in salted butter and accompanied with a rich tea.
Here I have made it using sweet potatoes to replicate the custard texture, some of the sweetness and to add a healthful twist.
Pandan leaves are used to add a subtle fragrance. They are typical of southeast Asia and used much like vanilla. The flavour is described as grassy with hints of rose, almond and vanilla and it complements the coconut well. If you don’t want to use it, you can sub in vanilla.
Mr B noted that it could be easily be used as a filling to a pie. Do you think he was hinting…?!
Ingredients
- 500g sweet potatoes
- 1 cup coconut milk
- 2 pandan leaves, knotted, or ½ tsp. vanilla
- ¼ cup coconut sugar
Method
- Pre-heat your oven to 350F.
- Use a fork to prick the sweet potatoes, brush with a little oil and bake till cooked through, c. 45 minutes
- Let the potatoes cool, scoop out the inside and place in a blender
- Add the coconut milk and blend till smooth
- Tip into a small pan, add the pandan leaves or vanilla and sugar
- Cook for 20 minutes until the mixture has slightly thickened and darkened in color
- Let cool and store in a clean glass jar
