Sweet Potato & Taro Balls with Ginger Soup 蕃薯芋圓薑汁糖水

A comforting traditional Cantonese dessert featuring chewy sweet potato and taro balls served in a warm, aromatic ginger-infused sweet soup.

Nutrition (per serving)

Ingredients

• 200 grams sweet potato, peeled and cubed
• 100 grams glutinous rice flour (for sweet potato balls)
• 20 ml water (for sweet potato balls dough, adjust as needed)
• 200 grams taro, peeled and cubed
• 100 grams glutinous rice flour (for taro balls)
• 20 ml water (for taro balls dough, adjust as needed)
• 100 grams old ginger, thinly sliced and slightly smashed
• 100 grams rock sugar
• 1000 ml water (for ginger syrup)

Steps

1. Steam sweet potato and taro until very soft.
2. Mash the cooked sweet potato thoroughly while hot.
3. Add glutinous rice flour to the mashed sweet potato. Gradually add water and knead until a smooth, pliable dough forms.
4. Roll the sweet potato dough into small, bite-sized balls.
5. Mash the cooked taro thoroughly while hot.
6. Add glutinous rice flour to the mashed taro. Gradually add water and knead until a smooth, pliable dough forms.
7. Roll the taro dough into small, bite-sized balls.
8. In a pot, combine ginger, rock sugar, and water. Bring to a boil, then simmer.
9. In a separate pot of boiling water, cook the sweet potato and taro balls until they float to the surface and are cooked through.
10. Drain the cooked balls and transfer them to individual serving bowls. Ladle the hot ginger syrup over the balls and serve immediately.

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