Sweet Potato and Taro Dessert Soup
A comforting Chinese dessert soup featuring tender cubes of sweet potato and taro simmered in a lightly sweet black sugar broth. Finished with fragrant osmanthus blossoms, this traditional tang shui is perfect for cool evenings.
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This classic Cantonese sweet soup, known as tong sui, balances the natural sweetness of root vegetables with the deep, caramel notes of black sugar. The taro becomes wonderfully creamy while the sweet potato holds its shape, creating a delightful textural contrast.
Ingredients
taro root
300g, peeled and cut into 1-inch cubes
sweet potato
300g, peeled and cut into 1-inch cubes
black sugar
3-4 pieces (or 60g crushed)
water
5 cups
dried osmanthus blossoms
1 teaspoon, for garnish (optional)
Instructions
1
Prep the vegetables
Peel the taro and sweet potato, then rinse under cool water. Cut each into roughly 1-inch cubes, keeping them similar in size for even cooking. A quick rinse prevents discoloration.
2
Combine and simmer
Transfer the cubed taro and sweet potato into a large clay pot or heavy-bottomed saucepan. Add the water and bring to a rolling boil over high heat. Reduce to a gentle simmer and cook for about 10 minutes.
3
Add the sweetener
Add the black sugar pieces to the pot, stirring gently to help them dissolve. Continue simmering on low heat for 30-40 minutes, stirring occasionally, until the vegetables are completely tender and the broth takes on a rich amber color.
4
Finish and serve
Remove from heat. The soup should be slightly thick and silky. Sprinkle with dried osmanthus blossoms if using. Serve warm in bowls, either on its own or with a scoop of ice cream for contrast.
