A traditional Hokkien dessert enjoyed on Chap Goh Meh, the 15th day of the lunar new year.
Yield8 dessert bowls
Ingredients
Coconut Sauce
Directions
- 1
Peel and slice sweet potatoes into 2cm thick pieces and the yam into 1” cubes.
- 2
Steam the sweet potatoes and yam until tender.
- 3
Slice tee kuih into thumb-sized sticks.
- 4
Place tee kuih on a piece of parchment paper/banana leaf in a heat proof dish and put in the still-warm steamer, heat off, about 5 mins.
- 5
Slice bananas into 1/2” thick coins.
- 6
Combine water, sugar, salt, and pandan in a pot and bring to a simmer, 3 mins.
- 7
Pour in coconut milk and bring it back up to a BARE simmer, about 5 mins.
- 8
Arrange sweet potatoes, yam, tee kuih, and banana in individual dessert bowls.
- 9
Ladle over warm coconut sauce and serve.
