Sweet Potato and Ginger Soup with Black Sesame Glutinous Rice Balls 薑汁番薯糖水伴芝麻湯圓

A comforting and warming dessert soup featuring tender sweet potato chunks and fragrant ginger, served with chewy glutinous rice balls filled with rich black sesame paste.

Nutrition (per serving)

Ingredients

• 500g Sweet Potatoes, peeled and cut into 2cm chunks
• 80g Fresh Ginger, thinly sliced and lightly crushed
• 150g Rock Sugar (or to taste)
• 1.5 Liters Water (for soup)
• 150g Glutinous Rice Flour
• 120ml Water (for dough, adjust as needed)
• 50g Roasted Black Sesame Seeds, finely ground
• 30g Sugar (for sesame filling)
• 15g Lard or Unsalted Butter, softened (optional, for sesame filling, helps bind)

Steps

1. In a large pot, combine water (for soup), sliced ginger, and sweet potato chunks. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.
2. Stir in rock sugar until dissolved. Keep warm over low heat.
3. In a small bowl, mix ground black sesame seeds, sugar (for filling), and softened lard/butter (if using) until a thick paste forms. Divide into small portions (approx. 5g each) and roll into small balls.
4. In a mixing bowl, combine glutinous rice flour with water (for dough) gradually, kneading until a smooth, pliable dough forms.
5. Take a small piece of dough, flatten it into a disc, place a black sesame filling ball in the center, and carefully seal and roll into a smooth ball. Repeat with remaining dough and filling.
6. Bring a separate pot of water to a boil. Add the glutinous rice balls and cook until they float to the surface and are cooked through (about 2-3 minutes).
7. Ladle the sweet potato and ginger soup into serving bowls. Add the cooked black sesame glutinous rice balls to each bowl and serve hot.

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