Omaha-style Sweet Potato and Coconut Pudding

Ingredients

In this Omaha-style adaptation, we incorporate Omaha's culinary influence by infusing the sweet potato and coconut pudding with a touch of local flavors. This adds a unique twist to the traditional Malaysian recipe, creating a fusion dish that combines the best of both cuisines. We alse have the original recipe for Bubur cha cha, so you can check it out.

• 2 large sweet potatoes, peeled and cubed (500g) 2 large sweet potatoes, peeled and cubed (500g)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Pinch of salt Pinch of salt
• 1 tablespoon butter 1 tablespoon butter
• 1/4 cup (30g) chopped roasted peanuts, for garnish 1/4 cup (30g) chopped roasted peanuts, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 32g, 15g
• Protein: 4g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, bring water to a boil and cook the sweet potatoes until tender. Drain and set aside.
2. 2.
   In the same saucepan, combine the coconut milk, whole milk, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Heat over medium heat until the mixture is hot but not boiling.
3. 3.
   Add the cooked sweet potatoes to the milk mixture and simmer for 10 minutes, stirring occasionally.
4. 4.
   Remove from heat and stir in the butter until melted.
5. 5.
   Using a blender or immersion blender, blend the mixture until smooth and creamy.
6. 6.
   Return the pudding to the saucepan and heat over low heat for an additional 5 minutes, stirring constantly.
7. 7.
   Remove from heat and let the pudding cool slightly.
8. 8.
   Serve the Omaha-style Sweet Potato and Coconut Pudding warm or chilled, garnished with chopped roasted peanuts and fresh mint leaves.

Treat your ingredients with care...

• Sweet potatoes — Make sure to cook the sweet potatoes until they are tender but not mushy to maintain the pudding's desired texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy pudding.
• Brown sugar — Adjust the amount of brown sugar according to your desired level of sweetness.

Tips & Tricks

• For a twist, add a sprinkle of Omaha-style cinnamon-sugar blend on top of the pudding before serving.
• Experiment with different toppings such as toasted coconut flakes or a drizzle of caramel sauce.
• If you prefer a smoother texture, strain the pudding through a fine-mesh sieve before serving.
• Adjust the spices according to your taste preferences, adding more cinnamon or nutmeg for a stronger flavor.
• Serve the pudding warm with a scoop of vanilla ice cream for an indulgent dessert.

Serving advice

Serve the Omaha-style Sweet Potato and Coconut Pudding warm or chilled, depending on your preference. It can be enjoyed as a comforting dessert on its own or paired with a scoop of vanilla ice cream for an extra treat.

Presentation advice

Present the Omaha-style Sweet Potato and Coconut Pudding in individual serving bowls or glasses, garnished with chopped roasted peanuts and fresh mint leaves. The vibrant orange color of the pudding will make it visually appealing.