Sweet Potato with Longan infused in Ginger Water
Shiokman Recipes recipe - Chinese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Purple sweet potatoes
- 30 g rock sugar
- 400 ml water
- 2 slices of ginger
- Pandan leaves
- 500 g Orange sweet potatoes
- 50 g Rock sugar
- 1 litre water
- 5 slices of ginger
- 70 g dried longans
- Pandan leaves
Instructions
- 1
Peel, cut and steam the purple and orange sweet potatoes (with pandan leaves) for about 20 minutes.
- 2
To prevent the purple sweet potatoes from staining the orange sweet potatoes, steam the 2 types of sweet potatoes in separate trays.
- 3
Add ginger slices and crushed pandan leaves and boil for about 10 minutes
- 4
Add rock sugar and stir until it dissolves completely
- 5
Add steamed orange sweet potatoes and dried longans and bring it to a boil. Turn off the flame and cover the pot.
- 6
In the same way, boil purple sweet potatoes in water with ginger slices and pandan leaves; add rock sugar and purple sweet potatoes. Turn off the flame and cover the pot.
- 7
Serve orange and purple sweet potatoes, longans with ginger water for a refreshing hot or chilled dessert.