Sweet Potato Balls in Ginger Syrup薑汁番薯圓
A comforting Cantonese dessert featuring chewy sweet potato balls served in a warm, fragrant ginger syrup. It's a delightful treat, especially on cooler days.
01Ingredients
- 200g orange sweet potato
- 100g tapioca starch
- 2 tbsp water (for kneading, adjust as needed)
- 50g old ginger, sliced
- 80g brown sugar
- 700ml water (for syrup)
Nutrition (per serving)186kcal
- Protein0.8g
- Carbs43.2g
- Fat0.3g
Fiber 1.2 gSodium 18 mg
02Steps
- Peel and steam the sweet potato until very soft.
- Mash the steamed sweet potato thoroughly into a smooth paste while still warm.
- In a bowl, combine mashed sweet potato and tapioca starch. Gradually add water and knead until a smooth, pliable dough forms.
- Roll the dough into long ropes, then cut into small pieces. Roll each piece into a small ball (about 1-1.5 cm diameter).
- Bring a pot of water to a rolling boil. Add the sweet potato balls and cook until they float to the surface and are transparent, about 3-5 minutes.
- Scoop out the cooked sweet potato balls and immediately transfer them to a bowl of ice water to stop the cooking process and maintain chewiness. Set aside.
- In a separate pot, combine sliced ginger, brown sugar, and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the ginger flavor to infuse.
- Add the chilled sweet potato balls to the hot ginger syrup and serve immediately.
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