Ubi Rebus Kelapa Parut
A beloved, simple traditional Indonesian snack — fresh purple sweet potato boiled until perfectly tender and soft, then generously topped with fragrant lightly salted grated coconut. The natural sweetness and creamy texture of the purple sweet potato balances beautifully with the savoury, rich coconut. Wholesome, colourful, and deeply satisfying — prepared entirely plant-based, free from dairy, butter, honey, or any animal ingredients, yet wonderfully delicious and comforting.
Shared by novi
Time
35 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 500 g purple sweet potato — peeled, cut into chunks
- Water — enough to cover the potatoes
- #Coconut Topping;
- 150 g fresh grated coconut — white part only.. ½ tsp fine sea salt
- 1 pandan leaf — knotted or finely sliced
- 1 tsp sugar or coconut sugar — optional, adjust to taste
👩🍳 Instructions
- 1
Prepare the potatoes: Peel the purple sweet potato, rinse well, and cut into even chunks. Soak briefly in clean water to help preserve its vibrant purple colour.
- 2
Boil until tender: Place sweet potato chunks in a pot, add water to cover completely. Bring to a boil over medium heat, then reduce heat slightly. Simmer for 20–25 minutes until very soft and tender when pierced with a fork. Drain well.
- 3
Season the coconut: In a bowl, mix grated coconut with salt, sugar (if using), and pandan leaf. Stir thoroughly. You may steam the coconut mixture for 5–7 minutes to make it more fragrant and longer-lasting, or use it fresh as preferred.
- 4
Serve: Arrange the warm boiled sweet potato on a serving plate. Sprinkle generously with the seasoned grated coconut all over. Enjoy warm for the best flavour and texture!