While I take a break from updating my space, I am thankful to my fellow bloggers who were kind enough to accommodate my request of sharing their recipes. A big thank you to the guest post from Man Ridwan who blogs at riceandcoconut. I adore all his South East Asian inspired recipes. He has an amazing collection of recipes, also shared via his facebook page. So here's the intro to the tempting and delicious dessert from him:
First of all thanks for giving me the opportunity to a guest post for a second time on your blog. I am glad to share my dessert recipe with your readers.This time I made a dessert of sweet potatoes, a dish inspired from Indonesian food - banana and sweet potato compote, using mostly the same ingredients and spices. I changed the cooking technique from simmer/boil to a baked dessert with granola crumbled topping.
Ingredients: serve 4-6 peoples
2 sweet potatoes
2 banana plantains
2 cups coconut milk
4 tablespoon palm sugar
1 tablespoon fresh grated ginger or ground ginger
1/2 teaspoon grated fresh nutmeg
1/2 teaspoon ground clove
1 tablespoon grated lemon zest/1 lemon
Pinch of salt
For crumble topping
2 cups banana nut granola cereal
4 tablespoon butter
3 fresh kaffir lime leaves
2 tablespoon palm sugar
Preheat oven on 350 F
Peel sweet potato and plantains, cut in cubes and transfer into baking dish.
In medium bowl, mix coconut milk with palm sugar, ginger, nutmeg, clove, salt and lemon zest and whisk to combine.
Pour into sweet potato mixture and set aside
Place granola cereal into food processor.
Cut butter in cubes, add kaffir lime leaves and palm sugar.
Pulse together, 4 times until all ingredients crumbles; not too soft.
Top sweet potato mixture with granola and spread evenly.
Bake for 60 minutes.
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