Purple Sweet Potato Ombre Pudding Recipe

Ingredients

• Agar-agar - 1 pack
• Purple sweet potato, steamed - 150 grams
• Coconut milk (from 1/2 coconut) - 700 ml
• Granulated sugar - 120 grams
• Vanilla powder (1 small sachet) - 2 grams
• Salt - 1/2 tsp
• Warm water - 150 ml
• See Mother's Recipe Version

Plans

• Blend purple sweet potato and warm water. Strain until it becomes a smooth paste then set aside.
• Mix sugar, salt, vanilla, and powdered jelly. Stir well.
• Pour coconut milk, stir until smooth.
• Divide into 3 parts gelatin liquid.
• Take one part of the gelatin liquid, add 6 tablespoons of purple sweet potato paste, mix well. Cook in a saucepan until it boils. Remove then pour into the mold. Allow to half harden.
• Take one part of the liquid gelatin, add 3 tablespoons of purple sweet potato paste, mix well. Cook in a saucepan until it boils. Pour over the first layer that has hardened (the layer has begun to harden, indicated by, when touched with a finger, the surface is not sticky but the inside is still wet). Allow to return until half hardened.
• Take one last part of the gelatin liquid, add 1 tablespoon of purple sweet potato paste, mix well. Cook until boiling. Pour over the second layer.
• Let stand until hardened then store in the refrigerator before serving.
• 1. Wet the mold with water, so that the pudding is easily removed from the mold.

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