Sweet Potato and Ginger Soup with Glutinous Rice Balls 番薯薑湯圓

A comforting and warming dessert featuring tender sweet potato chunks and chewy glutinous rice balls in a spicy ginger-infused sweet soup. Perfect for cooler weather or after a meal.

Nutrition (per serving)

Ingredients

• 500g sweet potato, peeled and diced
• 80g old ginger, sliced and lightly smashed
• 150g rock sugar (or to taste)
• 1000ml water
• 200g glutinous rice flour
• 160ml hot water
• 20g regular sugar

Steps

1. Peel and dice the sweet potato. Slice and lightly smash the old ginger.
2. In a large pot, add water, sliced ginger, and rock sugar. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the ginger flavor to infuse.
3. Add the diced sweet potato to the simmering ginger soup. Cook for 10-15 minutes until the sweet potato is tender.
4. In a mixing bowl, combine glutinous rice flour and regular sugar. Gradually add hot water and mix until a soft dough forms. Knead briefly.
5. Roll the dough into small, bite-sized balls. In a separate pot of boiling water, cook the glutinous rice balls until they float to the surface and are cooked through.
6. Drain the cooked glutinous rice balls and add them to the sweet potato and ginger soup. Stir gently and serve warm.

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