Sweet Potato Balls in Brown Sugar Syrup
Sweet tangyuan made from sweet potato and purple sweet potato purée with sweet potato starch.
Ingredients
sweet potato (peeled and cut into chunks)
110 g
sweet potato starch (for the sweet potato)
50 g
purple sweet potato (peeled and cut into chunks)
110 g
sweet potato starch (for the purple sweet potato)
40 g
water (for boiling the balls)
to taste
brown sugar (for the syrup)
150 g
unrefined cane sugar (for the syrup)
100 g
water (for the syrup)
1300 ml
Instructions
1
Step 1
Wash the sweet potato and purple sweet potato, peel them, cut them into chunks, and set them aside.
2
Step 2
Add water to a steamer and bring it to a boil. Place the sweet potato and purple sweet potato chunks in the steamer and steam for about 20 minutes, until tender.
3
Step 3
Remove the steamed sweet potato and purple sweet potato and transfer them to separate glass bowls.
4
Step 4
Mash the steamed sweet potato and purple sweet potato separately until smooth.
5
Step 5
Add the sweet potato starch to the sweet potato mash and knead it into a dough. Add the remaining starch to the purple sweet potato mash and knead it into a separate dough.
6
Step 6
Roll each dough into a long rope, cut it into small pieces, and shape the pieces into balls.
7
Step 7
Place all the syrup ingredients in a saucepan and heat over medium heat until the sugars dissolve. Pour the syrup into a bowl.
8
Step 8
Bring a pot of water to a boil, add the sweet potato and purple sweet potato balls, and cook them until they float. Remove them with a slotted spoon and place them in the syrup from Step 7.
