Even though this is considered a dessert soup, I find myself having it as part of my breakfast or during teatime. It's extremely easy to make and simply good to eat!
I like using brown slab sugar, but if that is not available, rock sugar will work just as well. Back home, mum added a pandan leaf (screwpine leaves) knot in the soup giving it a nice sweet aroma. Osmanthus flowers are a good substitute as pandan is relatively difficult to find outside of Southeast Asia.
Sweet potato dessert soup recipe
- 1 sweet potato, cut into chunks
- brown slab sugar to preferred taste
- 6 big slices of ginger
- enough water to cover ingredients in a pot
- 1 knotted pandan leaf or 1 tsp of dried osmanthus flowers (optional)
- Put all ingredients in a pot and cover with water.
- Bring to a boil and reduce heat to low.
- Simmer for 15-20minutes.
- Serve and enjoy!
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