Candil Ubi Ungu
This post may contain affiliate links.Candil Ubi Ungu is an Indonesian dessert made of purple yam with coconut milk sauce. It is usually served at break fasting session in the fasting month.
Indonesian people love purple yam dessert or candil ubi ungu during fasting month as a appetizer for breaking the fast at the end of the day. Not only the purple yam is healthy, it is also very delicious.
Variations
Candil is originally made with sweet potato so the color is brown orange. Nowadays, more and more people are getting health-conscious and like purple yam. Hence, Candil Ubi Ungu or Purple Yam Dessert is getting more popular.
Other options will be steamed sweet potato or taro. In Malaysia it is called bubur cha cha. Bubur cha cha contains several kinds of steamed sweet potato cut in squares. It looks like colorful dessert in coconut milk sauce.
In Asian countries, this kind of dessert made of sweet potatoes with tapioca pearl is served during fasting month as an opening before a large meal. People who fast start break fasting with sweet desserts.
I have tried several recipes and this is the one that I have sold and loved by my family and friends. The sugar level has been reduced so the sweetness is just enough.
In this recipe I put some pearl sago and corn pudding slices to give colors and different look for the purple yam dessert.
Candil Ubi Ungu Recipe
- 250 gr purple yam
- 75 gr tapioca flour
- 1 gr salt
- 75-90 cc water
Coconut milk sauce
- 500 cc coconut milk (100 cc instant coconut milk + 400 cc water)
- 2 pcs pandan leaves
- 90 gr sugar
- 2 gr salt
- 1 tbsp rice flour
Topping:
- A few corn pudding slices
- 50 gr pearl sago
Instructions
- Peel the purple yam. If you choose not to peel first, you can just steam it, and peel the purple yam later after steaming. In the video, I showed how I steamed the peeled yam and non-peeled yam. It is still very easy to peel the skin afterwards. So it is up to you.
- Mash the purple yam using a fork or food processor.
- Add tapioca flour, water and salt.
- The next step will be to sieve the dough, this will take away the purple yam fiber. I skipped this step because the fiber is quite soft and tolerable to consume.
- Round the dough. The size is up to your preference.
Let’s prepare the sauce and boil the candil
- Pour coconut milk in a pan. Add sugar, pandan leaves, and salt.
- Cook with medium heat. Let it simmer. Add rice flour.
- Prepare a bowl of cold water and 2 tbsp sugar.
- Boil some water in a separate pan. Put the purple yam balls in the boiling water.
- When the purple yam balls float, take them out and put in the cold sugar water to cool down.
Pearl Sago
- Cook some pearl sago in a boiling water. Let it simmer and wait until the pearl sago appear transparent. Soak with cold water.
Serving
- Put the purple yam balls in a bowl of coconut milk sauce, add pearl sago, and some corn pudding.
- Serve with ice cubes.
- Enjoy!
Storage
Uncooked candil can be kept in the refrigerator for one day only. I have tried keeping them in the refrigerator for more than 2 days, they crumble.
Same thing happens to the cooked candil. Cooked candil is best consumed on the day it is boiled. When you keep it for the next day in the chiller, it hardens.
This bubur candil is best consumed on the day it is made. You can still get the chewy texture and the coconut milk sauce is still very fresh.
FAQs (Frequently Asked Questions)
Q: Can I use regular sweet potatoes if I can’t find purple yam?
A: Yes, you can! However using regular sweet potatoes will differ in flavor and color. You can try both and decide which one is your preference. I myself like the purple yam.
Q: What other desserts can I make using purple yam?
A: There are many desserts than can use purple yam as the main ingredient. Check out the purple yam steamed cake. It is also a wonderful dessert to make at home.
Q: Is Candil Ubi Ungu vegan-friendly?
A: Absolutely! Candil Ubi Ungu is 100% vegan-friendly!
Q: How long does Candil Ubi Ungu last in the refrigerator?
A: It is best consumed within the day of the making. They cannot last long. If you really have to keep it in the refrigerator, do not keep it longer than a day.
Conclusion
This simple dessert is not only healthy but also attractive, and you can make it at home with your family. Adding it as your dessert list is really worth it!
If you like this purple yam dessert, you may also try other Indonesian desserts like Kue Lumpang.
Purple Yam Dessert – Candil
Ingredients
- 250 gr purple yam
- 75 gr tapioca flour
- 1 gr salt
- 75 cc water
Coconut Milk Sauce
- 500 cc coconut milk 100 ml instant coconut milk + 400 ml water
- 2 pcs pandan leaves
- 90 gr sugar
- 2 gr salt
- 1 tbsp rice flour
Instructions
- Peel the purple yam. If you choose not to peel first, you can just steam it, and peel the purple yam later after steaming. In the video, I showed how I steamed the
peeled yam and non-peeled yam. It is still very easy to peel the skin afterwards. So it is up to you. - Mash the purple yam using a fork or food processor.
- Add tapioca flour, water and salt.
- The next step will be to sieve the dough, this will take away the purple yam fiber. I skipped this step because the fiber is quite soft and tolerable to consume.
- Round the dough. The size is to your preference.
- Let’s prepare the coconut milk sauce.
- Pour coconut milk in a pan. Add sugar, pandan leaves, and salt.
- Cook with medium heat. Let it simmer. Add rice flour.
- Prepare a bowl of cold water and 2 tbsp sugar.
- Boil some water in a separate pan. Put the purple yam balls in the boiling water.
- When the purple yam balls float, take them out and put in the cold sugar water to cool down.
- Cook some pearl sago in a boiling water. Let it simmer and wait until the pearl sago appear transparent. Soak with cold water.
- Put the purple yam balls in a bowl of coconut milk sauce, add pearl sago, and some corn pudding.
- Serve with ice cubes. Enjoy!
