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Sweet Potato with Longan infused in Ginger Water
Course: Dessert
Cuisine: Chinese
Author: Shiokman Eddie
Ingredients
  • 300 g Purple sweet potatoes
  • 30 g rock sugar
  • 400 ml water
  • 2 slices of ginger
  • Pandan leaves
  • 500 g Orange sweet potatoes
  • 50 g Rock sugar
  • 1 litre water
  • 5 slices of ginger
  • 70 g dried longans
  • Pandan leaves
Instructions
  1. Peel, cut and steam the purple and orange sweet potatoes (with pandan leaves) for about 20 minutes.
  2. To prevent the purple sweet potatoes from staining the orange sweet potatoes, steam the 2 types of sweet potatoes in separate trays.
ORANGE SWEET POTATOES

  1. Add ginger slices and crushed pandan leaves and boil for about 10 minutes

  2. Add rock sugar and stir until it dissolves completely

  3. Add steamed orange sweet potatoes and dried longans and bring it to a boil. Turn off the flame and cover the pot.
PURPLE SWEET POTATOES
  1. In the same way, boil purple sweet potatoes in water with ginger slices and pandan leaves; add rock sugar and purple sweet potatoes. Turn off the flame and cover the pot.
SERVING

  1. Serve orange and purple sweet potatoes, longans with ginger water for a refreshing hot or chilled dessert.