Gulai Telur Asin Ubi Ungu
This dessert features a unique combination of sweet purple sweet potato and savory salted egg yolk, enveloped in a rich coconut milk gulai sauce. It offers a delightful interplay of textures and tastes, moving beyond typical sweet dessert profiles.
Prep Time
75 min
Difficulty
Medium
Servings
6
Calories
350 kcal
Instructions
- 1
Peel and cube the purple sweet potato into bite-sized pieces. Steam or boil the sweet potato until tender, then drain and set aside. (15 minutes)
~15 min - 2
If using fresh salted egg yolks, steam them for about 5-7 minutes to firm them up. Mash the steamed salted egg yolks into a coarse paste. (10 minutes)
~10 min - 3
Bruise the lemongrass stalk and thinly slice the galangal. Tear the kaffir lime leaves to release their aroma. (5 minutes)
~5 min - 4
In a medium saucepan, combine coconut milk, water, palm sugar, bruised lemongrass, sliced galangal, and kaffir lime leaves. Heat over medium heat, stirring until the palm sugar dissolves. Do not boil. (8 minutes)
~8 min - 5
Add the cooked purple sweet potato cubes and the mashed salted egg yolks to the coconut milk mixture. Gently stir to combine. (3 minutes)
~3 min - 6
Simmer the mixture over low heat for about 10-15 minutes, allowing the flavors to meld and the sauce to slightly thicken. Stir occasionally to prevent sticking. Add salt to taste. (15 minutes)
~15 min - 7
Remove the lemongrass, galangal, and kaffir lime leaves before serving. (2 minutes)
~2 min - 8
Serve the Gulai Telur Asin Ubi Ungu warm in individual serving bowls. (0 minutes)
Tips
- For a smoother sauce, you can strain out the aromatics (lemongrass, galangal, lime leaves) after simmering, but it's not strictly necessary.
- This dessert can be made ahead of time and gently reheated before serving.
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