Sweet Soups & Desserts
Two-Tone Purple Sweet Potato Pudding
a wholesome, antioxidant-rich dessert naturally sweetened
Why people make this pudding
Bro Niu 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.
Who it suits / who should be cautious
- Suits most people as an occasional treat; suitable for families including children.
- Those with soy allergies should substitute the matcha soy milk with regular soy milk, dairy milk, or yogurt — a plain milk version will be even more classic and complementary in colour.
- Gelatin is derived from fish collagen here; those who prefer a vegetarian option can substitute agar-agar powder in equal measure.
Why these ingredients (the food-therapy logic)
- Purple sweet potato (zi shu): Traditionally regarded as a wholesome root vegetable that is nourishing and easy to digest. The deep purple pigment (anthocyanins) is associated in both traditional and modern nutritional thinking with supporting overall wellbeing.
- Matcha soy milk: Matcha provides a gentle, earthy contrast in both colour and flavour. Soy products are traditionally considered nourishing and are associated with supporting vitality.
- Gelatin powder (fish gelatin / yu jiao fen): The setting agent here is fish-derived gelatin, which is widely used in Asian desserts. It gives a silky, jiggly texture that is lighter than dairy-heavy versions.
Ingredients (4–6 small cups)
| Ingredient | Amount | Notes |
|---|---|---|
| Purple sweet potato | 200 g | Peeled and sliced |
| Granulated sugar | 60 g | Divided: 30 g per layer |
| Organic matcha soy milk (sachet) | approx. 10 g (half sachet) | Dissolved in 100 ml hot water |
| Fish gelatin powder | 3 tsp | Divided: 1.5 tsp per layer |
| Hot water (for gelatin) | 4 tbsp | Divided: 2 tbsp per layer |
| Cold boiled water | 1 cup | For blending the sweet potato |
| Boiling water | 1 cup | For dissolving the matcha soy milk |
Method
- Peel the purple sweet potato and slice it. Steam for about 10 minutes until fully cooked through.
- Place the cooked sweet potato and the cold boiled water in a blender. Process until completely smooth.
- 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.
- Stir the gelatin mixture into the purple sweet potato puree until evenly combined.
- Pour the purple layer into individual cup moulds. Refrigerate until fully set.
- Meanwhile, dissolve the matcha soy milk sachet in the boiling water and stir until smooth.
- In another small bowl, dissolve the remaining 1.5 tsp gelatin and 30 g sugar in the remaining 2 tbsp hot water. Stir well.
- Combine the gelatin mixture with the prepared matcha soy milk and stir until fully blended.
- Once the purple sweet potato layer has set, pour the matcha soy milk layer on top.
- Refrigerate again until the top layer is fully set. Serve cold.
Bro Niu’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. Bro Niu notes the matcha soy milk version tastes a little unusual but is quite enjoyable — it just depends on your palate.
Community questions answered (selected)
- Q (reader): How much is one small sachet of matcha soy milk? About 100 ml? Bro Niu: The full sachet is 20 g; I only used half, which is about 10 g. I dissolved it in 100 ml of hot water.
Published August 3, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
