Sweet Potato, Red Bean Treat
This dessert blends the sweetness of Cuban sweet potato with the earthy notes of Chinese red bean paste. The result is a unique vegan dessert, where the warmth of spices like cinnamon complements the creamy texture, creating a harmonious balance of flavors.
serving 1
time 35 min
Ingredients:
- - 100 grams sweet potato, peeled and cubed
- - 50 grams brown sugar
- - 25 grams of coconut milk
- - 10 grams tapioca starch
- - 5 grams ground cinnamon
- - 2 grams vanilla extract
- - 25 grams of red bean paste
- - 10 grams of rice flour
- - 5 grams vegetable oil
- - 10 grams toasted sesame seeds
- - a pinch of salt
- - 50 ml water
- - 25 grams fresh orange peel
1. Peel and cube the sweet potato. Steam until tender.
2. In a pan, combine sweet potato, brown sugar, coconut milk, tapioca starch, cinnamon, salt, and orange peel. Stir well, cooking until it thickens.
3. Prepare a small bowl with red bean paste, rice flour, and water. Mix until a paste is formed.
4. Grease a ramekin and spread half of the sweet potato mixture inside, evenly and nicely.
5. Pour over the red bean paste layer.
6. Cover the mixture with the other half of the sweet potato mixture.
7. Sprinkle with toasted sesame seeds.
8. Bake at 175 degrees Celsius for 15 minutes or until lightly browned.
Pro tips:
Ensure the sweet potato is cooked thoroughly before adding other ingredients.
Toasting sesame seeds enhances their flavour and adds a nice crunch.
