Sweet Potato Balls in Ginger Syrup 薑汁番薯圓

A comforting Cantonese dessert featuring chewy sweet potato balls served in a warm, fragrant ginger syrup. It's a delightful treat, especially on cooler days.

Nutrition (per serving)

Ingredients

• 200g orange sweet potato
• 100g tapioca starch
• 2 tbsp water (for kneading, adjust as needed)
• 50g old ginger, sliced
• 80g brown sugar
• 700ml water (for syrup)

Steps

1. Peel and steam the sweet potato until very soft.
2. Mash the steamed sweet potato thoroughly into a smooth paste while still warm.
3. In a bowl, combine mashed sweet potato and tapioca starch. Gradually add water and knead until a smooth, pliable dough forms.
4. Roll the dough into long ropes, then cut into small pieces. Roll each piece into a small ball (about 1-1.5 cm diameter).
5. Bring a pot of water to a rolling boil. Add the sweet potato balls and cook until they float to the surface and are transparent, about 3-5 minutes.
6. Scoop out the cooked sweet potato balls and immediately transfer them to a bowl of ice water to stop the cooking process and maintain chewiness. Set aside.
7. In a separate pot, combine sliced ginger, brown sugar, and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the ginger flavor to infuse.
8. Add the chilled sweet potato balls to the hot ginger syrup and serve immediately.

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