Sweet Potato and Ginger Soup with Glutinous Rice Balls番薯薑湯圓
A comforting and warming dessert featuring tender sweet potato chunks and chewy glutinous rice balls in a spicy ginger-infused sweet soup. Perfect for cooler weather or after a meal.
01Ingredients
- 500g sweet potato, peeled and diced
- 80g old ginger, sliced and lightly smashed
- 150g rock sugar (or to taste)
- 1000ml water
- 200g glutinous rice flour
- 160ml hot water
- 20g regular sugar
Nutrition (per serving)298kcal
- Protein2.1g
- Carbs69.5g
- Fat0.4g
Fiber 2.8 gSodium 28 mg
02Steps
- Peel and dice the sweet potato. Slice and lightly smash the old ginger.
- In a large pot, add water, sliced ginger, and rock sugar. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the ginger flavor to infuse.
- Add the diced sweet potato to the simmering ginger soup. Cook for 10-15 minutes until the sweet potato is tender.
- In a mixing bowl, combine glutinous rice flour and regular sugar. Gradually add hot water and mix until a soft dough forms. Knead briefly.
- Roll the dough into small, bite-sized balls. In a separate pot of boiling water, cook the glutinous rice balls until they float to the surface and are cooked through.
- Drain the cooked glutinous rice balls and add them to the sweet potato and ginger soup. Stir gently and serve warm.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.