Sweet Potato Sweet Soup, 蕃薯糖水, is a Chinese classic winter dessert. It is popularly known with a sweet ginger soup base, cooked sweet potatoes and some people like to add Tongyuan.
I have the idea to make this hot soup into a cold dessert, which is equally delicious and much more refreshing! See the bottom layer? It is a layer of sweet potato puree.
I also sprinkle some dried osmanthus on the top sweet soup layer to give extra aroma.
Additionally, two mini rice balls are the resemblance of Tangyuan. They are optional.
This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.
Serve 6
You'll need:
For jelly:
100g sweet potatoes
5g agar agar strip, soaked in water
750ml water
30g Natvia
30g cane sugar
Dried osmanthus
For glutinous rice balls:
1/3 cup glutinous rice flour
3 tbsp water
How to make sweet potato dessert soup jelly:
- Peel and cut sweet potatoes. Steam for 20 minutes and mash into puree. Set aside.
- In a saucepan, boil water and agar until completely melted. Add Natvia and cane sugar to dissolve.
- Take 1/3 of agar liquid and combine with sweet potato puree. Whisk to smooth and divide evenly among dessert cup. Let cool at room temperature and set in the fridge for 5 minutes.
- Add osmanthus into remaining agar liquid. Divide evenly into dessert cup, over the sweet potato layer. Place in the fridge to set.
- Meanwhile, mix glutinous rice flour with water until a smooth dough form. Divide into small equal portion and roll into mini balls.
- Cook over medium boil water until they float to the surface. Immediately transfer to ice cold water.
- When serve, place two glutinous rice balls on jelly surface. Store remaining in the fridge.
With all my love <3
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