Kaifeng sweet potato dessert

Kaifeng sweet potato dessert

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

This is another Kaifeng specialty that’s sold on the street by vendors. It’s a relatively pricey snack there, as an awful lot of work goes into laboriously straining the purée to rid it of every last bit of fibre, then carefully reducing it to a thick, unctuous paste over a slow, low heat. When you order a serve, a few spoonfuls of the purée go into the wok with an alarming amount of vegetable oil and a not insignificant heap of sugar. Serving it with peanut brittle is purely our idea — the Kaifengers would probably be horrified.

Ingredients

Quantity Ingredient
1.25kg orange sweet potatoes, washed
110g sugar, or to taste
60ml peanut oil
Peanut brittle, coarsely chopped, to serve (optional)

Method

  1. Place the whole sweet potatoes in a steamer over a wok or saucepan of boiling water, then cover tightly and steam for about 40–50 minutes, or until very tender (you may need to top up the water in the wok occasionally). Remove from the steamer and cool slightly. When cool enough to handle, remove the skins. Using a potato ricer or mouli fitted with the finest blade, purée the sweet potatoes into a bowl, discarding any fibres left in the blade.
  2. Place the purée in a saucepan with the sugar and oil and cook, stirring often, over a medium–low heat for 10–15 minutes, or until the sugar has dissolved. Continue cooking, stirring often, for another 20 minutes, or until the mixture has thickened slightly — it should fall heavily from a wooden spoon and retain its shape when dropped. Using a hand-held stick blender, process the mixture to refine the texture. Divide among four small bowls, sprinkle with some peanut brittle and serve hot.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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