This sweet potato soup reminds me of my childhood as my mom made this regularly when I was still living at home. As my mom doesn’t make this as often anymore, I have decided to learn this myself. The taste of this soup is sweet and gives you a warm feeling. Since it is summer now, you can also cool down the soup before eating it!
Sweet potato sweet soup (番薯糖水) including glutinous balls (汤圆) recipe
Clean and slice the sweet potato skin and cut the sweet potato. Don’t cut the sweet potato too small as it will otherwise all melt in the soup (see picture 1)
Cut two slices of ginger (see picture 1).
When the water boils, put the ginger and sweet potato in it. When the water boils again, change the fire to medium small and set a timer of 25 minutes.
Add the sugar (see picture 2). Turn off the fire when the sugar has melted.
Add hot water to the glutinous flour and mix it with chopsticks.
Add the cold water gradually and don’t add it at once. I did measure the water for you, but each flour is different, so by adding gradually and mixing it at the same time, you make sure that you don’t add too much water. You have added too much water, when the texture becomes very sticky. When you have added enough the texture should be not sticky and a dough ball is formed.
You can now pull a bit of the dough ball and start rolling the balls with your hands (see picture 3). When you find the texture too dry, you can pat some water on it. When the texture is too sticky, you can pat some additional flour on it.
Cook water and cook the balls until they float (see picture 4) and then cook for additional 2-4 minutes or you can add some new water to the pan, once they float again, then it’s cooked.
Add the balls to the soup and you can enjoy them together ^^!
*If you want it to be more healthy, you can choose to use less sugar, but don’t add too little, as it won’t be tasty anymore.
Please let me know in the comment box what you think of this recipe =D!
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