Sweet potato soup dessert

Posted by Pink Parisian Print This Post Print This Post
November 9, 2007

Ok here’s a really easy dessert that anyone can make right in the comfort of your own home and very quickly too, I must say. I had been having a hankering for this traditional dessert or “tong sui” and when the craving did not get better, I caved.

You need:

How to:

  1. Peel the sweet potatos and cut them up into chunks. Small chunks will cook faster but bigger chunks give you more bite.
  2. Place the sweet potato, ginger and pandan leaves into a pot of water and bring to the boil. Let it boil for a spell before removing the ginger. The longer you leave it in, the spicier it gets. Similarly, the more ginger you use, the more spicy it will be, so its a matter of taste. Don’t worry if you don’t have pandan leaves, I didn’t either.
  3. Add some sugar into the water and stir until it dissolves. Sugar is added to taste.
  4. Boil until the sweet potato softens. Poke it with a fork to check.
  5. When done, turn off the fire and serve hot or let it cool and stick it in the fridge and serve cold. It works both ways.

This is a traditional dessert that always reminds me of cool rainy afternoons when my grandma or mom will boil this up. The sweetness of the soup and the sweet potato is tempered by the spiciness of the ginger, which adds a very piquant taste.

I didn’t realise it was so easy to boil up! So, you can imagine I’ll be having it more often from now.

Related posts:

  1. Sweet Potato Rice Porridge (Congee)
  2. Tong Sui - Sweet Desserts
  3. Quick and Easy Fresh Spinach soup
  4. Nutritous Burdock and Carrot Herbal Soup
  5. Fried Sweet Potato Balls in Petaling Street



Boil, Chinese, Desserts, Easy Recipes, Halal, Snacks, Vegetables

Did you enjoy this post? Why not leave a comment below and continue the conversation, or subscribe to my feed and get articles like this delivered automatically to your feed reader.

Or get updated by email. Enter your email address below:

Comments

One of my favourite tong suis.

Comment by Jason on November 10, 2007 @ 1:29 am

Hi, thanks so much for the recipe! One of my fav tong suis too :)

PB says: You are most welcome! I hope it works out for you

Comment by ML on January 2, 2008 @ 11:47 am

[...] than having it deep fried as a snack or in dessert soups (Please see my previous recipe for sweet potato and ginger dessert soup) or even just baked, I sometimes like my sweet potato cooked in rice porridge or [...]

Pingback by Sweet Potato Rice Porridge (Congee) | Pink Parisian on June 22, 2008 @ 11:02 am
Leave a comment

(required)

(required)


« Malaysia International Gourmet Festival 2007
QBA Latin Grill - MIGF Wine and Dine with Patricia Yeo »