Coconut Jook with Sweet Potato

Directions

1. Cooking the Jook is a long process that can be done on the stove, or in a crock pot. It can take 1-2 hrs on the stove cooking at medium.
2. Measure out all ingredients
3. Measure your rice out and place in a deep pot.
4. Add your Broth choice to pot along with the Coconut Milk
5. Add your Ginger to the pot. I prefer to use minced ginger because I like to eat it. If you don't wish to eat the ginger, leave it whole so it can be removed.
6. Bring the pot to a boil, and lower the temperature to a simmer and cover. The rice will become soft and swollen, breaking down becoming mush and thickening as it cooks. I keep extra coconut milk/water on hand to thin the mixture out. The proper consistency of Jook shouldn't be thin like soup, nor should it be thick like Oatmeal. A happy medium would be creamy.
7. Coconut Sweet Potatoes
8. Peel and dice the sweet potatoes into bite-sized cubes
9. Boil the sweet potatoes, cooking until fork tender. Do not Overcook
10. Drain the Sweet Potatoes and leave cool until you can handle them safely.
11. In a bowl measure out your Shredded Coconut, Ginger, Garlic Powder, and Cinnamon.
12. Add the sweet potatoes to the bowl and mix until evenly and fully coated
13. Serving: Measure out 1 cup of Jook Place 4oz sweet potatoes in the center of Jook Enjoy warm and whenever! Optional: Garnish however you want!