Sweet Potato and Ginger Soup with Black Sesame Glutinous Rice Balls薑汁番薯糖水伴芝麻湯圓
A comforting and warming dessert soup featuring tender sweet potato chunks and fragrant ginger, served with chewy glutinous rice balls filled with rich black sesame paste.
01Ingredients
- 500g Sweet Potatoes, peeled and cut into 2cm chunks
- 80g Fresh Ginger, thinly sliced and lightly crushed
- 150g Rock Sugar (or to taste)
- 1.5 Liters Water (for soup)
- 150g Glutinous Rice Flour
- 120ml Water (for dough, adjust as needed)
- 50g Roasted Black Sesame Seeds, finely ground
- 30g Sugar (for sesame filling)
- 15g Lard or Unsalted Butter, softened (optional, for sesame filling, helps bind)
Nutrition (per serving)285kcal
- Protein4.2g
- Carbs58.3g
- Fat3.8g
Fiber 2.1 gSodium 28 mg
02Steps
- In a large pot, combine water (for soup), sliced ginger, and sweet potato chunks. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.
- Stir in rock sugar until dissolved. Keep warm over low heat.
- In a small bowl, mix ground black sesame seeds, sugar (for filling), and softened lard/butter (if using) until a thick paste forms. Divide into small portions (approx. 5g each) and roll into small balls.
- In a mixing bowl, combine glutinous rice flour with water (for dough) gradually, kneading until a smooth, pliable dough forms.
- Take a small piece of dough, flatten it into a disc, place a black sesame filling ball in the center, and carefully seal and roll into a smooth ball. Repeat with remaining dough and filling.
- Bring a separate pot of water to a boil. Add the glutinous rice balls and cook until they float to the surface and are cooked through (about 2-3 minutes).
- Ladle the sweet potato and ginger soup into serving bowls. Add the cooked black sesame glutinous rice balls to each bowl and serve hot.
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