CEYLON CHAI SPICE INFUSED KOLAK PISANG CANNELLONI

Methods and Directions

• Steep the tea with 2 pieces of orange peel for 5 minutes. Strain and set aside.
• Bring water and 25 ml coconut milk over medium heat in saucepan.
• When the water is slightly heated, toss in the plantain and palm sugar.
• Lower the heat and continue cooking.
• Maintain the heat to cook the plantain by hot water and not boiling water.
• Add the rest of coconut milk.
• Keep cooking over low heat. Remove from the heat and leave rest for 30 minutes.
• Take out the plantain and dice it.
• Spoon the diced plantain onto the sweet potato pasta dough and roll into cannelloni.
• Strain the coconut milk and continue cooking to reduce under low heat until the flavours are strong and have the sauce consistency
• Poach the cannelloni in the coconut milk.
• Add in the steeped milk.
• Cool it down and serve with pearl sago.

• Preheat oven to 200°C.
• Arrange the sweet potatoes on a baking tray.
• Bake until a bit overcooked for about 45 minutes.
• Let it sit until cool enough to handle.
• Cut into 2 and scoop out the flesh.
• Pass the sweet potatoes through a potato ricer or grate them as whole.
• Make a mound of sweet potatoes on the counter with a well in the middle.
• Add the egg yolks, icing sugar, cinnamon powder and salt in the middle.
• Mix the sweet potatoes with hands.
• Sprinkle the flour over the sweet potatoes. Knead and press.
• Form into big balls and leave to rest for 20 minutes.
• Roll into a pasta sheet.