Starch And Sweet Potato Porridge

Ingredients

• 4 large red sweet potatoes (approximately 1 kg)
• 250 g cornstarch
• 300 g brown sugar + 2 tablespoons granulated sugar (adjust to your taste)
• 1.5 liters of water to boil sugar
• pinch of salt
• 2 pandan leaves
• Sufficient plain water to wet the starch (you can use lime water if you like)
• Coconut milk:
• 500 ml thick coconut milk cooked with salt and pandan leaves

Method

• Peel the sweet potato, wash it and cut it into small cubes. Set aside while soaked in water so it doesn't turn black.
• Cut the brown sugar so it dissolves quickly. Cook the sugar, pandan, salt and water until it boils and the sugar dissolves. Strain then bring to a boil again
• Add the sweet potato pieces. Cook until the potatoes are soft
• Meanwhile prepare the starch, sprinkle with water, shake the container containing the starch, sprinkle again with water and shake the container again. Do it repeatedly until the starch looks moist and grainy then squeeze gently so that the grains are not too big.
• After the sweet potato is soft, add the starch grains little by little by sprinkling it. Do not stir immediately so that the starch grains are not crushed and lumpy. Cook, stirring occasionally until thickened ( about 5-8 minutes) . Turn off the fire. While still hot, the porridge is not too thick and the starch grains still look a little white. The colder the porridge, the thicker and clearer the porridge will be. Serve with coconut milk.

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