Cilembu Sweet Potatoes
Inventory, lb : 0
Cilembu sweet potatoes are medium to large in size and are long and cylindrical with a slightly irregular shape. The skin is rough with a golden-brown hue and is speckled with petite eyes, dark brown spots, and fine root hairs. The flesh is firm, dense, and ivory to light brown-orange, turning a rich yellow-orange when cooked. Cilembu sweet potatoes are known for their velvety and sticky texture with a sweet honey-like flavor when roasted or baked.
Cilembu sweet potatoes are available year-round.
Cilembu sweet potatoes, botanically classified as Ipomoea batatas, are members of the Convolvulaceae family. Also known as Ubi Cilembu, Ubi Madu Cilembu, and Honey sweet potato, the Cilembu is an older variety that has had various names throughout the years and was officially recognized under the Cilembu name in 2001 by the Indonesian Ministry of Agriculture. In addition to being sold as a fresh market variety, today they are popularly sold from street vendors as a baked snack food, simply roasted and wrapped in paper. They are also processed for use in the production of chips, jams, cakes, and syrups.
Cilembu sweet potatoes contain calcium, potassium, iron, phosphorus, fiber, and iron.
Cilembu sweet potatoes are best suited for cooked applications such as roasting or baking. Boiling and steaming are not recommended because the natural sweet honey flavor is lost. In the commercial marketplace, processed Cilembu sweet potatoes are used to make chips, cakes, and jams. The most popular preparation method of preparing the Cilembu sweet potato is simply baked or roasted with the skin on and then served hot as is. Cilembu sweet potatoes can also be sliced into rounds or wedges then roasted or deep fried. When baked with the skin on, the inner flesh of the Cilembu sweet potato can be removed, and the cooked flesh can be used as a filling for cakes and pastries both savory and sweet. Complimentary ingredients include chile, coconut milk, palm sugar, pine leaves, smoked fish, tomato, brown sugar, butter, sweet chili sauce, taro, brown sugar, and butter. Cilembu sweet potatoes keep up to a month when stored in a cool, dry, and dark place.
Today throughout West Java and parts of Indonesia, Cilembu sweet potatoes are popularly sold from street vendors as a snack food. Cilembu sweet potatoes have a long growing cycle, and the land available for growing them in Java is not enough to meet the increasing demand for this unique potato. As a result, the market has been flooded with similar looking sweet potatoes that are easier to grow and sold intentionally mislabeled under the name Cilembu. These potatoes do not have the honey-sweet flavor of the original. This poses a threat to the Cilembu’s ability to stay in circulation and is currently listed on Slow Food’s Ark of Taste.
The Cilembu is a specialty sweet potato native to the Cilembu village of Sumedang, West Java, Indonesia. Originally known as the Nirkum, the Cilembu sweet potato dates back to 1914, a time when Indonesia was still under Dutch colonization. Today the Cilembu sweet potato is distributed throughout West Java and other parts of Indonesia and can be found at local markets and through street vendors. Additionally, it is exported to Singapore, Hong Kong, Japan, Korea, Thailand, and Malaysia.
Recipes that include Cilembu Sweet Potatoes. One is easiest, three is harder.
|Cooking Tackle||Oven Roasted Honey Sweet Potato|
|Love & Lemons||Sweet Potato Surprise|
|The Fat Kid Inside||Sweet Potato Churros|
|Love & Lemons||Sweet Potato Pomegranate Crostini|