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Bánh Bò Khoai Tím

Công Thc

Nguyên liu:

-       150g khoai tím(dung khoai lang tím bánh ra s có màu đm hơn dung khoai tây)

-       300g bt go

-       250g đưng

-       2 lòng trng trng

-       180ml nưc luc khoai đ ngui

-       125g cơm rưu

-       Chút mui

Cách làm:

Khoai gt v, ra sch, ct miếng nh, cho vào ni luc vi chút mui đến khi mm.  Cân 150g khoai chin và 180ml nưc luc khoai, đ ngui. Xay khoai nhuyn ri trn vi bt và cơm rươu xay, qua đêm.

Đánh bong lòng trng vi đưng.  Trn hn hp bt đã vi lòng trng đã đánh bong cho đu. Ni nưc tht sôi, cho khuôn đã thoa du ăn vào hp cho tht nóng, đ bt vào hp 12 phút.  Bánh chin ly ra dung nóng hoc ngui vi nưc ct da.

Chè Khoai Lang Tím/ Purple Potato Pudding

Nguyên Liu:

 

  -  2 hoặc 3 c khoai lang tím

  -  đưng tht nt

  -  nưc ct da

  -  Chút muối
_______________________
 -  2 or 3 sweet potato
 -  palm sugar
 -  coconut milk
 -  salt
Ra sch v trưc, ri ct khúc, cho vào ni hp cho khoai mau chín hơn. Khoai chín ri mi bóc v. Sau khi tán khoai nhuyn thì cho vào khoai nưc ct da loãng, ít mui và đưng tht nt. Đun tt c đến khi ni chè sôi và đưng đã tan hết. Món chè nu rt nhanh, ngon li rt thơm. V đưng tht nt rt đm đà. Khi ăn thì rưi thêm ít nưc ct da lên trên. Chè này ăn khi m hay khi mát đu đưc.
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Boil potatoes until soft and mash. Add  coconut milk, pinch of salt and palm sugar to desire sweetness.  Cook until boil and sugar dissolves.  Serve hot or cold with a little coconut milk on top.

Mashed Hawaiian Purple Sweet Potato

Ingredients:

 

-       2 or more Hawaiian sweet purple potatoes

-       ½ cup of milk, or more to taste

-       ½ cup of sour cream, or more to taste

-       2 tablespoon butter, or more to taste

 

Set a pot of water to boil.

Peel the sweet potatoes and cut into smaller pieces.  Add the sweet potatoes to the pot and boil until tender. The potato should turn dark purple.  Drain and mash.  Add the butter, milk and sour cream.  Adjust to taste. Serve with cream gravy.

 

Fork-Crushed Purple Potatoes

Ingredients:

-       1 pound Hawaiian purple potatoes, washed

-       4 small shallots, minced

-       2 tablespoons fresh-squeezed lemon juice

-       6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste

-       White pepper to taste

-       2 tablespoons parsley, chopped

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

Roasted Sweet Potato
Ingredients:
  -  6 Small Sweet Potatoes, peeled
  -  1 Tbsp Canola Oil
  -  20 g Unsalted Butter, divided into
      6 portions
  -  1- 1 ½ Tbsp Demerara Sugar,
      divided into 6 portions

Preheat the oven to 205˚C (400˚F).

Put the sweet potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.



Arrange the sweet potatoes in a baking tray. Lightly brush the sweet potatoes with canola oil. Then top the potatoes with butter and sprinkle some demerara sugar. 

Bake the potatoes for about 30 to 35 minutes or until the potatoes turn slightly crispy and the flesh is soft.
 Okinawan Sweet
 Potato Cake

Ingredients:

  1. 2 cups pastry flour
  2. 1/2 cup cane sugar
  3. 4 tbsp. baking soda
  4. 1/2 tsp. salt
  5. dash of cinnamon
  6. 1 cup mashed purple sweet potatoes
  7. 1 cup soy milk
  8. 4 tbsp. butter, melted

 

Oil a cake-sized pan and pre-heat the oven to 375 degrees. In a large bowl, mix the flour, sugar, baking powder, salt and cinnamon. In another large bowl, whip the mashed sweet potatoes and 1 cup soy milk, until it is blended. Add the melted vegan butter and stir. Combine the wet ingredients with the dry ingredients and place in your baking pan.

Bake for 20-25 minutes. Serve warm with a dollop of butter.

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