Jalea or Dulce Batata [Video + Recipe] Sweet Potato Pudding
User Reviews
5
Jalea or Dulce Batata [Video + Recipe] Sweet Potato Pudding
Description
This dessert begins by boiling sweet potatoes until tender and mashing them slightly. The mash is blended with coconut milk, evaporated milk, cinnamon, clove powder, and sugar to create a smooth, aromatic mixture.
The mixture is then cooked over medium-low heat with stirring to prevent burning, thickening to a yogurt-like consistency. Raisins can be added for texture and sweetness. After cooking, it is cooled to room temperature and chilled before serving.
Dulce Batata is typically served in individual bowls garnished with toasted coconut flakes which complement the creamy pudding with a crunchy texture and added flavor. The delicate spice blend highlights the natural sweetness and earthiness of the sweet potato.
Using orange sweet potato instead of purple will alter flavor and texture slightly but is an acceptable variation if preferred or what is available.
Ingredients
- ½ pound sweet potato boiled soft [0.2 kg
- 2 cups coconut milk
- 1 cup evaporated milk
- ¼ teaspoon salt
- 1 teaspoon cinnamon powder
- 1 teaspoon clove powder
- ⅓ cup sugar (white, granulated) (or more, to taste)
- ¼ cup raisins (optional)
- ¼ cup Toasted coconut flakes (optional)
Instructions
1. Boil
- Boil batata in unsalted water until it's fork-tender (about 20 min). Remove from the water and cool to room temperature. Crush a bit with a potato masher or fork.
2. Blend
- Mix sweet potatoes, coconut milk, milk, cinnamon, clove, and ⅓ cup of sugar and blend until it is very smooth.
3. Cook
- Pour into a saucepan and add the raisins and salt. Heat over medium-low heat, stirring constantly to avoid burning the bottom. Once it has thickened to yogurt-like consistency, taste sugar, and add more to taste if you find it necessary (sweetness was fine to my taste). Remove from the heat.
4. Chill
- Chill: Pour into a metal bowl and stir until it has cooled to room temperature. Chill.
5. Serve
- Pour into individual bowls, sprinkle with coconut flakes, and serve.
Notes
- Orange sweet potatoes can be used instead of purple, though flavor and consistency will differ.
- Constant stirring during cooking helps avoid burning and ensures even thickening.
- Adjust sugar amount to taste after cooking since sweetness can vary with sweet potato type.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 11mg | 4% |
| Sodium | 272mg | 11% |
| Potassium | 543mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 8045IU | 161% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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