Sweet tooth's been acting up strange lately, and since I noticed for the first time this year that all the ingredients were available - including a comb of pisang rajah on sale at the local market about a week ago and also the purple variety of sweet potatoes - today would be an appropriate time to indulge myself in another pot of pungat (or pengat, according to your taste). A small pot this time as it's meant for, ahem, family's consumption only.
So to market, to market we went this morning to round up the other ingredients, including the yam and most importantly, fresh coconut milk. Whilst cooking, I decided to dump in some leftover slices of tnee koay from the past Chinese New Year. Tadahh, our latest nyonya masterpiece:
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