- 2 sweet potatoes or kamote, cut into big cubes
- 1 1/2 cups brown sugar
- 1 cup water
- 1 tsp vanilla extract
- 1/4 tsp banana essence
- 2 pandan leaves
- 100 grams small sago, cooked
- 1 tbsp butter toasted sesame seeds for topping
- In a pan, combine the kamote and the sugar then fry in medium heat.
- When the kamote is already soft, turn off heat and set aside. In a stock pan, boil water and brown sugar, pandan leaves until it turns into medium thick syrup.
- Add butter, vanilla extract, banana essence and sago.
- Mix the kamote in the syrup and top with toasted sesame seeds and serve.
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