Sweet Potato and Ginger Soup with Glutinous Rice Balls

Ingredients

Instructions

1. 1

   Peel and dice the sweet potato. Slice and lightly smash the old ginger.

2. 2

   In a large pot, add water, sliced ginger, and rock sugar. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the ginger flavor to infuse.

3. 3

   Add the diced sweet potato to the simmering ginger soup. Cook for 10-15 minutes until the sweet potato is tender.

4. 4

   In a mixing bowl, combine glutinous rice flour and regular sugar. Gradually add hot water and mix until a soft dough forms. Knead briefly.

5. 5

   Roll the dough into small, bite-sized balls. In a separate pot of boiling water, cook the glutinous rice balls until they float to the surface and are cooked through.

6. 6

   Drain the cooked glutinous rice balls and add them to the sweet potato and ginger soup. Stir gently and serve warm.