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Sweet Potato Ginger Soup with Peach Gum

The recent rain-shine weather calls for a tummy warming ginger soup dessert

Ingredients

900ml water
300g sweet potatoes (orange flesh)
5 slices of ginger
1 thumb-sized ginger, smashed
1 tbsp of peach gum, soaked overnight
2 blades of pandan leaves, knotted
1 pc of brown rock sugar

Method

  1. Soak peach gum overnight in water. Rinse and remove impurities the next day. Soak again until ready to cook.
  2. Peel sweet potatoes and soak briefly in water. Cut into wedge-size pieces.
  3. Add 900ml of water to a pot and bring it to a boil.
  4. Add in pandan leaves and ginger. (Omit smashed ginger if a milder soup is preferred.) Boil for 5 minutes until pandan fragrance is released.
  5. Add in sweet potatoes and brown rock sugar. Let liquid boil again and turn heat down to simmer for 15 minutes.
  6. Remove pandan leaves and add in peach gum, cook for another 2 minutes and dessert is ready to be served.

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