How to make a nutritious & warm dessert with pearl barley and sweet potato with coconut cream
Barley and Sweet Potato with Coconut Cream Dessert Recipe
Ingredients & procedure:
1 kilo sweet potato (wash, boil for 30 minutes or until tender, peel off skin)
1 cup pearl barley (soak for 30 mins & boil for 20-25 minutes until cooked, put in cold water once cooked to prevent them from sticking together, drain & set aside)
Slice into small cubes 1/3 of cooked sweet potato, heat leftover water from boiling barley, add & dissolve 1 tbsp brown sugar, once it boils, add cubed sweet potato, cooked until most of the water have evaporated)
Roughly slice remaining sweet potato, blend & mash with 1 1/2 cups water until smooth. Transfer to a small cooking pot, add & dissolve 1/3 cup brown sugar (adjust according to taste) & cook over low to medium heat, gradually add 200 ml coconut cream, bring to a boil,turn off heat.
To serve: Place some cooked barley in a bowl, add in the sweet potato & coconut cream mixture & top with sweetened cubed sweet potato. Best when served warm.
Note: if there are leftover cooked barley, you can freeze it & add to soups.
#warmdessert
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Music: Somewhere Fuse by French Fuse
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