Sweet Potato Dessert Soup

Rinse sweet potatoes thoroughly under running water to remove dirt and sand.

Peel the sweet potatoes, then cut them into rough rolling-cut chunks.

Rinse the cut sweet potato chunks again to wash off excess starch for a clearer soup.

Lightly scrape the ginger skin, then smash it with a knife to release more flavour.

Over low heat, lightly stir-fry the smashed ginger until fragrant.

Pour in boiling water, then add the sweet potato chunks. Bring to a boil, then reduce to low heat and cook for 10–20 minutes until tender.

Mix sugar and hot water into the glutinous rice flour, then slowly add cool water and knead into a smooth dough.

Roll the dough into a log, pinch off small pieces, and drop them directly into the simmering soup.

Once most dumplings float to the surface, stir in brown sugar until fully dissolved.

Ladle the finished sweet potato dessert soup into bowls and serve warm.