Japanese Purple Sweet Potato Tong Sui Asian Chinese Dessert | BIG Bites MY

Japanese Purple Sweet Potato Tong Sui

This Barney-inspired "sweet soup" is a fast and super easy Chinese dessert to make. Just chuck everything into the pot and you'll have a bowl of Tong Sui in 30 minutes. SO EASY LAH!

Some people like it hot. I like mine cold. This is really something I like to keep in my fridge to cool me down on hot days - it was so hot recently.

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 5 minutes

Cooking time: 30 minutes

Serving: 3 - 4 (increase portions accordingly if you are cooking for more)

Ingredients:

• 500g Japanese purple sweet potatoes
• 30g ginger
• 3 - 5 pieces pandan leaves
• 100g rock sugar
• 2000ml water

Method:

1. Peel sweet potatoes. Roll cut it into large chunks. Soak sweet potato chunks in water to prevent oxidation. 
2. Scrape off ginger skin and rinse. Then smash ginger to release flavor. 
3. Rinse pandan leaves. Tear and bruise it to release flavor. Bunch up and tie a knot. 
4. Bring 2000ml water to a boil. Add pandan leaves, ginger and sweet potatoes. 
5. Cover pot (leave a gap to prevent overboiling). Boil over MEDIUM LOW heat for 30 minutes or until sweet potatoes are soft. Stir occasionally and skim off the foam on the surface. 
6. After 30 minutes, pierce sweet potato with a fork to check if it has softened.
7. Add rock sugar and boil until it dissolves. Taste and flavor to your liking.
8. Remove the pandan leaves and ginger. Serve it piping hot or chill it if you prefer a cold dessert. 

Notes:

• Pandan leaf is our Asean way of adding flavor to savory and sweet dishes
• You can use any type of sweet potatoes you like. If you prefer using the local sweet potatoes, it works too. And you can use the purple, orange or yellow sweet potatoes - your choice.