Date: 06/29/2024 06/30/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Purple Sweet Potato Sago Dessert
Summary:
This is a naturally sweet and smooth vegan dessert that combines the richness of purple sweet potatoes with the chewy texture of sago, creating a warm and comforting treat.
Ingredients:
Purple sweet potato 200g (peeled and diced)
Sago 50g
Coconut milk 200ml (or substitute with oat milk/soy milk)
Water 500ml
Rock sugar to taste (adjust based on preference)
Instructions:
1. Cook the Sago:
Bring water to a boil in a pot, add sago, and simmer over medium-low heat for about 10 minutes until only a small white dot remains in the center. Turn off the heat, cover, and let it sit for 5 minutes until fully translucent. Drain and rinse with cold water.
2. Steam or Boil the Purple Sweet Potato:
Steam the diced purple sweet potato for 15 minutes until soft, or boil it in water until tender.
3. Blend the Purple Sweet Potato:
Blend the cooked purple sweet potato with a small amount of water to form a smooth puree, adjusting the consistency to your preference.
4. Prepare the Sweet Soup:
In a pot, add the purple sweet potato puree, coconut milk, and rock sugar. Heat over low heat and stir until the sugar is fully dissolved.
5. Combine with Sago:
Add the cooked sago into the mixture, stir well, and continue simmering for 2 more minutes before turning off the heat.
6. Serve and Enjoy:
Serve warm, or chill in the refrigerator for a refreshing cold dessert.
