Two-Tone Purple Sweet Potato Pudding

Why people make this pudding

Nourilo had two purple sweet potatoes left in the pantry and a half-opened sachet of organic matcha soy milk sitting in the fridge — an almost accidental combination that turned into a surprisingly tasty two-tone dessert. Purple sweet potato has a rich, earthy sweetness and is associated with antioxidant-rich pigments (anthocyanins), while matcha and soy milk each bring their own mild nutritional depth. The result is a dessert that is a little unusual but very moreish.

Method

1. Peel the purple sweet potato and slice it. Steam for about 10 minutes until fully cooked through.
2. Place the cooked sweet potato and the cold boiled water in a blender. Process until completely smooth.
3. In a small bowl, dissolve 1.5 tsp gelatin powder and 30 g sugar in 2 tbsp of hot water, stirring well until fully dissolved.
4. Stir the gelatin mixture into the purple sweet potato puree until evenly combined.
5. Pour the purple layer into individual cup moulds. Refrigerate until fully set.
6. Meanwhile, dissolve the matcha soy milk sachet in the boiling water and stir until smooth.
7. In another small bowl, dissolve the remaining 1.5 tsp gelatin and 30 g sugar in the remaining 2 tbsp hot water. Stir well.
8. Combine the gelatin mixture with the prepared matcha soy milk and stir until fully blended.
9. Once the purple sweet potato layer has set, pour the matcha soy milk layer on top.
10. Refrigerate again until the top layer is fully set. Serve cold.

Nourilo’s Tips

If you prefer a more classic-looking white layer, substitute the matcha soy milk with plain milk or yogurt — the contrast of white against deep purple is beautiful and the flavour combination is more traditional. Nourilo notes the matcha soy milk version tastes a little unusual but is quite enjoyable — it just depends on your palate.