Cookingdom Level 46 - Sweet potato chewy pudding

Wash the yellow and purple sweet potatoes in the sink. Peel both using a peeler, discarding peels into the recycling bin. Dice the peeled sweet potatoes on a cutting board and place them into separate bowls. A third (green) sweet potato is also prepared similarly. Place the diced yellow and purple sweet potatoes into separate tiers of a steamer set on a portable gas stove. Add the diced green sweet potato to one of the tiers as well (or a third tier, implied). Cover with a lid, turn on the stove, and steam until cooked.

Transfer the steamed yellow, purple, and green sweet potato pieces into three separate bowls. To each bowl, add a portion of tapioca flour/starch and a small amount of water from a pitcher. Mix each sweet potato mixture thoroughly with a wooden spoon until a pliable dough of each color (yellow, purple, green) is formed.

Take each colored sweet potato dough (purple, yellow, green) one by one. Place it on a cutting board, flatten slightly, and cut it into small, bite-sized pieces using a knife. Transfer the cut pieces of each color onto separate plates.

Place a large pot on a portable gas stove and turn it on. Pour water from a pitcher into the pot and bring it to a boil. Add the cut purple, yellow, and green sweet potato dough pieces into the boiling water. Cover with a lid and cook until the pieces float to the surface, indicating they are done. Use a slotted spoon to remove the cooked pieces of each color and place them onto separate plates. Sprinkle sugar from a shaker over the cooked pieces on each plate.

For the coconut: Crack a whole coconut using a hammer. Use a spoon to scoop out the fresh coconut meat. Place the coconut meat on a cutting board and dice it into small pieces; transfer to a bowl/plate. Discard the shell. For the peanuts: Place raw peanuts in a small frying pan on a portable gas stove. Turn on the stove and roast the peanuts, stirring with chopsticks, until lightly browned and fragrant. Transfer the roasted peanuts to a mortar and grind them into a coarse powder using a pestle. Transfer the ground peanuts to a small bowl.

Place a medium pot on a portable gas stove and turn it on. Pour coconut water/juice from a small pitcher and milk from a carton into the pot. Add cornstarch/thickener from a small bowl using a spoon. Stir the mixture continuously with a wooden spoon until it thickens to a smooth sauce consistency. Turn off the stove and pour the prepared coconut sauce into a bowl.

In a bowl, mix tapioca flour/starch with water to form a dough (this step is condensed in the video but implied by placing flour onto a cutting board). Roll the dough and cut it into small pieces. Roll these pieces between your palms to form small, round tapioca pearls. Place the formed pearls onto a plate. Bring water to a boil in a pot on the stove. Add the raw tapioca pearls to the boiling water and stir with chopsticks. Cook until the pearls become translucent and float. Use a slotted spoon to remove the cooked tapioca pearls and place them into a bowl. Add sugar from a shaker to the cooked pearls and stir to combine.

In a large serving bowl, layer the ingredients: start with the cooked green, purple, and yellow sweet potato pieces. Add the cooked tapioca pearls and the diced fresh coconut meat (or shredded coconut). Garnish with a few pandan leaves. Sprinkle the ground roasted peanuts and add a scoop of blue shaved ice. Finally, pour the prepared sweet coconut sauce generously over all the ingredients. Place a spoon in the bowl and serve on a patterned placemat.