This classic Filipino dessert is made with Okinawa purple sweet potatoes and traditional orange ones that are steamed then simmered until perfectly tender with plantains and tapioca pearls in velvety, sweetened coconut cream. It’s a cool, refreshing treat on any hot LA day.
Nutritional facts
Protein
2g
Carbs
46g
Calories
270
Fat
9g
Ingredients
Tapioca Pearls Sweet PotatoesPlantainSugarCoconut MilkPurple Sweet Potatoes
Reviews
4.0
Based on 37 reviews
Chef Nora Nolasco hails from a Filipino-Chinese family and takes inspiration for her recipes from the food in the community festivities of her childhood. A graduate of Le Cordon Bleu, she has extensive experience developing Chinese cuisine at TAO Los Angeles and NeueHouse. Nolasco also worked with nutritionist Elissa Goodman on her Holistic S.O.U.P Cleanse catering program, serving some of her celebrity clients. Nolasco wants to share her passion for food and celebrate diversity by offering her Chinese dishes to the palates of different people and cultures of L.A. communities. She loves to showcase our cross-culture similarities and celebrate our uniqueness through her recipes and meals.
You can find Nora Nolasco’s meals in...