Sweet Potato Balls in Ginger Syrup

Ingredients

Instructions

1. 1

   Peel and steam the sweet potato until very soft.

2. 2

   Mash the steamed sweet potato thoroughly into a smooth paste while still warm.

3. 3

   In a bowl, combine mashed sweet potato and tapioca starch. Gradually add water and knead until a smooth, pliable dough forms.

4. 4

   Roll the dough into long ropes, then cut into small pieces. Roll each piece into a small ball (about 1-1.5 cm diameter).

5. 5

   Bring a pot of water to a rolling boil. Add the sweet potato balls and cook until they float to the surface and are transparent, about 3-5 minutes.

6. 6

   Scoop out the cooked sweet potato balls and immediately transfer them to a bowl of ice water to stop the cooking process and maintain chewiness. Set aside.

7. 7

   In a separate pot, combine sliced ginger, brown sugar, and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the ginger flavor to infuse.

8. 8

   Add the chilled sweet potato balls to the hot ginger syrup and serve immediately.