Can I use frozen purple yam?
Yes, frozen diced purple yam can be used. Ensure it is fully thawed before steaming.
DESSERT
Vibrant Laotian Purple Yam and Coconut Pudding
Indulge in this visually stunning and deliciously creamy Laotian dessert. Sweet purple yam is simmered with rich coconut milk and a subtle hint of pandan, then topped with perfectly toasted sesame seeds for an irresistible nutty crunch. A truly unique and satisfying treat.
HOW TO MAKE IT
Let's cook.
01
Steam the diced purple yam until very tender, about 15-20 minutes. You should be able to easily mash it with a fork.
02
While the yam is steaming, toast the white sesame seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
03
In a medium saucepan, combine the steamed purple yam, coconut milk, granulated sugar, and salt. Mash the yam thoroughly with a fork or potato masher until mostly smooth.
04
Cook the mixture over medium-low heat for 10-15 minutes, stirring constantly, until the pudding thickens to your desired consistency. It should be creamy and smooth.
05
Stir in the pandan extract, if using, until well combined. Remove from heat.
06
Divide the warm pudding into individual serving bowls. Garnish generously with the toasted white sesame seeds before serving.
About This Recipe
Indulge in this visually stunning and deliciously creamy Laotian dessert. Sweet purple yam is simmered with rich coconut milk and a subtle hint of pandan, then topped with perfectly toasted sesame seeds for an irresistible nutty crunch. A truly unique and satisfying treat.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra smooth pudding, you can blend the cooked yam and coconut milk mixture in a blender before returning it to the saucepan to thicken. Adjust sugar to your preference; purple yam has natural sweetness.
Easy Substitutions
If purple yam is unavailable, regular sweet potato can be used, though the color will differ. Brown sugar or palm sugar can replace granulated sugar for a deeper flavor. If pandan extract is not available, vanilla extract can be used, or it can be omitted entirely.
Storage & Reheating
Store leftover pudding in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated on the stovetop with a splash of coconut milk or water to loosen the consistency.
Serving Suggestions
Serve warm as a comforting dessert. It can also be chilled and served cold on a hot day. A small dollop of coconut cream or a sprinkle of shredded coconut would be a lovely addition. Pair with a cup of unsweetened green tea for a balanced treat.
Common Mistakes
Overcooking the pudding can make it too thick or cause it to stick to the bottom of the pan; stir constantly. Not mashing the yam thoroughly enough will result in a lumpy texture. Burning the sesame seeds will make them bitter, so watch them closely while toasting. Forgetting to stir the pudding can lead to scorching.
Frequently Asked Questions
What is pandan extract?
Pandan extract is a flavoring derived from the pandan leaf, common in Southeast Asian cuisine, offering a unique aromatic, slightly nutty, and vanilla-like flavor.
Can I make this vegan?
This recipe is naturally vegan as written, using coconut milk and plant-based ingredients.
MORE TO KNOW
Purple yam, also known as ube, is a staple in many Southeast Asian desserts, prized for its vibrant color and subtly sweet, earthy flavor. The addition of pandan extract enhances the aromatic profile, giving the pudding a fragrant, almost vanilla-like note that complements the coconut beautifully. This recipe is a wonderful introduction to the unique flavors of Laotian sweets.
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