Pengat Ubi Kayu: Malaysian Sweet Potato and Coconut Milk Pudding

Place the cubed sweet potatoes in a medium saucepan and add enough water to just cover them. Bring to a boil over medium-high heat and cook for 5-7 minutes, or until slightly tender but not mushy. Drain the water and set aside.

In the same saucepan, combine the coconut milk, 150 ml water, chopped palm sugar, knotted pandan leaf, and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the palm sugar.

Add the par-cooked sweet potatoes to the simmering coconut milk mixture. Reduce the heat to low and continue to simmer for 10-15 minutes, or until the sweet potatoes are fully tender and the pudding has slightly thickened.

Remove the pandan leaf from the pudding. Taste and adjust sweetness or saltiness if needed.

Serve the Malaysian Sweet Potato and Coconut Milk Pudding warm or at room temperature.