I made this dessert quite some times ago when my parent and sisters came to visit me in Singapore. My sister sent me a message.... 'Cook tong shui (aka sweet soup) for us...' , and that was a very last minute request.
This was my first attempt making purple sweet potato balls. I followed a recipe that I found from google search, but the texture was totally out of what I wanted. Trial and error...I continued to modify the flour ratio to get the right texture that I wanted. A little springy but soft, just nice for the elderly (my parent). I'm happy that my parent and sisters gave me 8 thumbs up for this! :)
To prepare green bean soup: 绿豆糖水食谱，点击一下链接。
Click here for Green Bean Sweet Soup recipe.
1 Cup Mashed Sweet Potato 紫薯泥 1杯
|Steamed and sieved to get a smooth puree.|
15g Tapioca Flour 木薯粉 15克
15g + 1 tbsp Corn Flour 玉米粉 15克＋1汤匙
3 tbsp Glutinous Flour 糯米粉 3 汤匙
3 Tbsp Sugar 糖 3 汤匙
Some water 水 ，适量
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1. Cook the green bean soup. Set aside.
2. Mix all ingredients together. Form a dough.
3. Roll out the dough.
|This was the natural color of the purple sweet potato. |
I didn't add any colouring and I didn't edit the color of this photo.
4. Cut into small pieces.
5. Cook in hot boiling water. Rinse with ice water. Serve with warm green bean soup.
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