Sweet Potato Dessert SoupThis is a simple but nice and filling Chinese dessert. We usually cook it in the mid afternoon to fill our stomach in between lunch and dinner. You can use the orange and purple colour flesh varieties too. Take note that if you are using the type of sweet potato with purple colour flesh, you will need to shorten the cooking time to about 15 minutes as it tends to break up more easily than the other two types. Alternatively, if you are using different colour potatoes in the same pot, add the purple ones in during the last 15 minutes cooking time. Pandan leaves and ginger help add fragrance to the dessert. Ginger also helps to get rid of wind in the stomach. However, when I am short of ingredients, I simply cook without these two items.
You can also adjust the sweetness to suit you and your family's taste bud. Cooking Ingredients (Serve about 4): Direction for this Easy Cooking Recipe: Wash and peel the sweet potatoes (if you are unsure, see our tips on how to buy sweet potatoes. Chop them into chewable chunks and put them immediately into the pot of water to prevent them from turning dark. Add ginger slices and pandan leaves. Bring water to boil and simmer for about 25 minutes or until the potatoes are soft and can be cut easily by spoon. Add rock sugar and boil until dissolved. Taste before deciding whether to add more. Serve warm. Back to Chinese Dessert Recipes |
The sweet potato used in my picture has yellow colour flesh as this is what we usually find in the local markets during this season. 