White Water Lily Seed Biscuits Layered with Sweet Potato Cream created by Chef Chaminda,
Executive Chef @ Heritance Ahungalle, Ahungalle
Published in Serendib, January - February, 2008
Served with caramelized palm treacle with slivers of roasted jack seeds and naran (local mandarin) compote this was an explosion of flavors from the sweetness of coconut, sweet potatoes to the bitter-sweetness of caramelized treacle and lily seeds to the lemony-sourness of the naran.
As Chef prepares this he explained that the water lily seeds contains complex carbohydrates and certain bioactive compounds and is especially good for people with impaired glucose tolerance.
Ingredients
1.
150 g white lily seeds
2.
75 g freshly grated coconut
3.
80 g sesame sucrose
4.
250 g sweet potatoes, boiled and mashed
5.
80 g palm sugar, grated
6.
30 ml thick coconut milk
7.
125 ml palm treacles
8.
4 jack seeds (skinless), roasted and slivered
9.
2 local mandarins
10.
1" cinnamon stick
11.
100 ml of mandarin juice
Serves 5
Method
1.
Soak the white lily seeds for 2 - 3 hours and then boil. Combine the boiled seeds with coconut and sesame sucrose. Fill a thin layer in a round biscuit cutter, remove the cutter and bake in a pre-heated oven of 1700C for about 10 minutes until crispy
2.
Combine the sweet potatoes, coconut milk and palm treacle and gently fold until well mixed. Pipe the cream between the white lily biscuits
3.
Heat the treacle in a thick-bottom pan and bring to boil
4.
When the treacle reaches 1600C, combine the jack seed slivers and remove from fire
5.
Scooping with a tablespoon, drizzle to any desired pattern on a silicon mat. Leave aside
6.
Boil the mandarin segments and juice and cinnamon stick and gently simmer for about 5 minutes
7.
Decorate with the set treacle patterns and serve with the mandarin compote
Desserts
