Sweet Potato
Ingredients
- 1 kg sweet potato
- 2.5 liters of water to soak the sweet potatoes
- 1 tsp baking soda
- 750 ml oil for frying
Caramel layer
- 200 gr brown sugar
- 50 gr sugar
- 1/4 tsp salt
- 150 ml water
- 1 pandan leaf
How to make
- - Prepare 2.5 liters of water, dissolve the baking soda into the water.
- - Grate the sweet potato with a thin grater lengthwise or can be sliced with a knife, wash thoroughly, drain and then soak in soda water for 15-20 minutes. Lift, then drain.
- Meanwhile, cook all the caramel coating ingredients until the sugar dissolves, boils and foams.
- - Turn off the fire. set aside
- - Heat the oil. Fry 1/4 part sweet potato (about 2 handfuls) until half dry then add 1/4 part sugar water (I used about 2 vegetable spoons).
- - Fry on medium low heat while stirring until golden, be careful not to burn it.
- - Remove with a sieve, at this stage the sweet potato is still not so hard but after it cools it will harden by itself.
- - Print the sweet potato that has just been removed from the kettle while it is still hot (I used a mud cake mold).
- – Press and flatten into the mold with a spoon but don't press too hard so that the results are not hard.
- – Allow to cool once cool, pry with a skewer or simply invert the mold to remove the creaminess from the mould.
- - Arrange in a jar lined with a rather thick kitchen tissue to absorb the oil.
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