Sweet Kumara Pie: A Delicious Kids’ Snack in Bali, Indonesia

Step 1: Prepare the Pie Crust

In a large bowl, mix flour and salt.

Add cold butter and rub it into the flour until the mixture resembles breadcrumbs. Work quickly to keep the butter from melting.

Gradually add cold water, mixing gently until the dough comes together into a smooth ball.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.

Step 2: Cook the Sweet Potatoes

Peel and cube the sweet potatoes into evenly sized pieces for even cooking.

Boil the sweet potato cubes in a large pot of salted water over medium-high heat until tender, about 10-12 minutes.

Drain and transfer the cooked sweet potatoes to a large bowl. Mash thoroughly using a potato masher or fork until smooth and lump-free.

Step 3: Create the Filling

In a medium saucepan over low heat, combine mashed sweet potatoes, coconut milk, palm sugar, cinnamon, nutmeg, salt, and vanilla extract.

Stir continuously to ensure all ingredients are fully incorporated and the mixture becomes velvety and smooth.

Remove from heat and let the filling cool to room temperature before assembling the pie.

Step 4: Assemble the Pie

Preheat your oven to 180°C (356°F) and lightly grease a pie tin.

Roll out the chilled dough on a lightly floured surface to a thickness of about 3mm. Carefully transfer it to the pie tin, pressing it into the edges.

Trim any excess dough hanging over the edges and crimp the edges for a decorative finish.

Pour the cooled sweet potato filling into the prepared crust, spreading it evenly with a spatula.

Step 5: Bake the Pie

Place the pie tin on the middle rack of the preheated oven and bake for 25-30 minutes or until the crust turns golden brown and the filling sets.

Remove the pie from the oven and allow it to cool for at least 15 minutes before slicing and serving.