I want to share this recipe for quite long time, but I don’t have the exact measurement. Most of the time, I just put this and that, mix the ingredient and thats all, that is most of time the way I cook. Like simply my mom, that way of my cooking are frustrated her *haha, since she like order and exact measurement, and that way of cooking are stressing me out sometime, I do exact measurement for baking only hehe. But my mother are still loving me haha the way I am, later on she often asking me how to make this and that, even though most of the time I would said, wait for some moment mom, I need to re-making it *haha, it such silly.


But for this recipe, I need to do things orderly with the exact measurement, other wise it will be ruin this dishes, yeah already try to cooked this dessert just as the way I wanted to be done, but it just left me with a lot of mess *haha.

So lets get started, this recipe are suitable when you have plenty a lot of time in the kitchen and you want an adventure in your kitchen. But after you make it several time, this recipe will be easier to make.

Sit tight 😉


SERVE 5 generous portion


Sweet Potatoes Pearl

  • 320-350 gram purple sweet potatoes (orange sweet potatoes also work if you don’t have the purple one)
  • 100 gram tapioca flour
  • 50 gram sugar
  • 1/2 tsp sea salt
  • 500 liter water

The Pearl Liquid (broth)

  • 500 liter water
  • 100 gram tapioca flour plus 250ml water to be mix later (to dissolve the flour)
  • 100 gram sugar
  • 1 tbs vanilla extract

The Sauce

  • 200ml coconut milk
  • 50ml water
  • 1 tsp sea salt
  • 1 tbs sugar
  • 1 tbs vanilla extract


Sweet Potatoes Pearl

  1. Peel the skin off the sweet potatoes, slice into into 2 or 3 part, then boiled it in the 500ml water until cooked and soft, don’t throw away the water, the water will be turn into beautiful purple that later on will be used to cooked the liquid broth.
  2. After the sweet potatoes are soft and cooked, drain them off and mashed them with fork until soft, then add the sugar and sea salt. Mix them through until really well combine.
  3. Then shape the mixture into small ball, approximately 1-2cm in diameter, it is supposed to be in one bite size ball.
  4. Finish the mixture.


The Pearl Liquid broth

  1. In medium size pot, put inside 500ml water and the remain purple liquid from previous sweet potatoes cooking process above. Let it boiled under medium heat.
  2. After the water are boiling, put inside the sweet potatoes pearl, and let it boiled until cooked (the sign if it is cooked are, they will pop up in the surface)
  3. When All the sweet potatoes pearl are already pop up in the surface, put inside the sugar and sea salt, stir it until really well. Give a taste, and adjust the taste according to your preference (the sweetness with the hint of savouriness from the salt)
  4. When all the process above are already perfect (the sweet taste and the pearl already perfectly cooked) in the measurement jar or in the cup stir the tapioca flour with 250 water, mix it really well.
  5. Then quickly, while you stir the liquid broth put inside the mixture of tapioca flour and the water, stir the broth quick and blended well. The texture of the broth will become thick and have a porridge consistency.
  6. Let the broth 2-3 minute bubbling away then take it out from the heat.


The Sauce

  1. Put all the ingredient together, and let it boiled. Just let it boiled for several minute, otherwise the coconut milk will be separate (naturally coconut milk will be separate if cooked for long period under high heat)


To Dish Up

  1. Put the liquid broth and sweet potatoes pearl in a bowl then pour it with the sauce. It can be serve warm or cold, equally lovely.

2 Comments Add yours

  1. mistimaan says:

    Loved your recipe


  2. Sounds very interesting and looks gorgeous!


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