Sweet Potato & Taro Balls with Ginger Soup蕃薯芋圓薑汁糖水
A comforting traditional Cantonese dessert featuring chewy sweet potato and taro balls served in a warm, aromatic ginger-infused sweet soup.
01Ingredients
- 200 grams sweet potato, peeled and cubed
- 100 grams glutinous rice flour (for sweet potato balls)
- 20 ml water (for sweet potato balls dough, adjust as needed)
- 200 grams taro, peeled and cubed
- 100 grams glutinous rice flour (for taro balls)
- 20 ml water (for taro balls dough, adjust as needed)
- 100 grams old ginger, thinly sliced and slightly smashed
- 100 grams rock sugar
- 1000 ml water (for ginger syrup)
Nutrition (per serving)258kcal
- Protein2.1g
- Carbs58.3g
- Fat0.4g
Fiber 2.8 gSodium 18 mg
02Steps
- Steam sweet potato and taro until very soft.
- Mash the cooked sweet potato thoroughly while hot.
- Add glutinous rice flour to the mashed sweet potato. Gradually add water and knead until a smooth, pliable dough forms.
- Roll the sweet potato dough into small, bite-sized balls.
- Mash the cooked taro thoroughly while hot.
- Add glutinous rice flour to the mashed taro. Gradually add water and knead until a smooth, pliable dough forms.
- Roll the taro dough into small, bite-sized balls.
- In a pot, combine ginger, rock sugar, and water. Bring to a boil, then simmer.
- In a separate pot of boiling water, cook the sweet potato and taro balls until they float to the surface and are cooked through.
- Drain the cooked balls and transfer them to individual serving bowls. Ladle the hot ginger syrup over the balls and serve immediately.
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.