Sweet potato soup with chendol cubes

Just when I am about to write this, my father commented that the soup is too dark! *LOL*

The brown sugar is from Malacca which tells why the sugar is exceptionally black.

I first fall in love with the chendol cubes when my mum first made this dessert. It is S$1.20 from the market and comes with multi-color. It reminds me of gemstone and thus making this dessert very attractive. The cubes are actually tapioca flour that has been colored and mould into cubes.

I used Japanese sweet potatoes and surprisingly tastes soft and good.

I love brown sugar, love it in ondeh-ondeh, love it in putu-piring, love it in brown sugar mochi and also love it in tang yuan 汤圆. I also love chendol from Malacca.