Sweet Potato Tangyuan (蕃薯汤圆)

Yesterday I cooked Sweet Potato Tang Yuan (蕃薯汤圆). Since it's so common to eat the normal plain tang yuan, I decided to cook something different. Some people only cook tang yuan during 冬至 / 过冬 / winter solstice , but not me. I cook it anytime I like. Since the ingredients are simple. The dough (glutinuous rice flour mixed together with warm water) were kneaded to achieve the chewy texture. I never measured how much flour or water to use, but never added in excessive water initially cos one can always add in extra water later on if the dough is hard :P The glutinous rice dough is then rolled into little marble sized balls.

I added in the half of the blended steamed sweet potatoes to the dough (glutinuous rice flour). The other half I used it as fillings inside the sweet potato tang yuan. I didn't add in any artificial colouring to my tang yuan. The orange coloured dough is the natural colour of the sweet potatoes.

The tang yuan are then dropped into a pot of boiling water (it's important that the water must be hot or else the tang yuan dough will dissolve in the water, and all the effort is then wasted). Once the tang yuan start floating in the boiling water, they are cooked.

The cooked tang yuan, served together with sugar syrup cooked together with slices of ginger. Nice :)