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Sweet Potato with Longan infused in Ginger Water

Hot or Cold Tong Sui

Course: Dessert
Cuisine: Chinese
Keyword: ginger, Sweet potato
Author: Shiokman Eddie
Ingredients
  • 500 g Orange sweet potatoes
  • 50 g Rock sugar
  • 1 litre water
  • 5 slices of ginger
  • 70 g dried longans
  • Pandan leaves
Optional
  • 300 g Purple sweet potatoes
  • 30 g rock sugar
  • 400 ml water
  • 2 slices of ginger
  • Pandan leaves
Instructions

  1. Peel, cut and steam orange and purple sweet potatoes with pandan leaves for about 20 minutes separately.

  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 (Optional)

  1. In addition, boil purple sweet potatoes in water with ginger slices and pandan leaves; add rock sugar and sweet potatoes. Turn off the flame and cover the pot.

SERVING

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

Recipe Notes

Tips

  • Purple sweet potatoes for color contrast.

  • Less ginger for kids.

  • Fridge up to 3 days.