Monday, 11 May 2015

Double Sweet Potato Balls Ginger Soup (双薯圆姜汁)

I'm feeling hot, lethargic and tired these days in this punishingly hot weather. I was elated when I saw some purple sweet potato while doing grocery shopping. I immediately know what I'm going to make. I'm pairing this lovely purple sweet potato with my orange sweet potato to make a Double Sweet Potato Balls Ginger Soup.

Served chilled, this soup is not only refreshing, it is also great in detoxing and improving our blood circulation. Just perfect for now! 


Double Sweet Potato Balls Ginger Soup (双薯圆姜汁)

170g Orange sweet potato, deskinned and cut into smaller cubes
70g Sweet potato flour 
10g Tapioca starch

170g Purple sweet potato, deskinned and cut into smaller cubes
70g Sweet potato flour 
10g Tapioca starch

1000cc Water
3 large tbspn Brown sugar
1 Old ginger, skin removed and grated

Note: (The steps for making both orange and purple sweet potato balls are the same)
1. Steam the cubed sweet potato over high heat for about 20 minutes.

2. Drain excess water and mash the sweet potato while it is still hot.

Making mashed orange sweet potato

Making mashed purple sweet potato

3. Add in tapioca flour and sweet potato flour and knead to form a smooth and pliable dough. (I added sweet potato flour and knead until the dough is smooth, pliable and no longer sticky)

4. Roll into a thin log or cut into your preferred size.

Making orange sweet potato balls

Making purple sweet potato balls

5. In a pot of boiling water, add in the sweet potato balls and cook until they float. Let it cook for another minute.

6. Prepare a big bowl of ice water. Ladle and strain the cooked sweet potato balls and put them into the bowl of ice water. Set aside.

Cooking the orange sweet potato balls

Cooking the purple sweet potato balls

7. In a separate pot, bring 1000cc water to boil. Add brown sugar and grated ginger and stir till all the sugar has melted.

8. Scoop the sweet potato balls into the ginger broth and give it a good stir.

9. You can serve it warm or put in the fridge to chill first before serving if prefer to serve chilled.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Hi Ly,
    Thank you for sharing about this dessert have detoxing and improving blood circulation effects. I will cook it out whenever I can get the 2 types of sweet potatoes.

  2. Hi LY, I love this sweet potato dessert. So perfect for our hot weather!

  3. Oh yes my kind of sweet potato dessert with ginger soup. But weather is scorching hot lately, would like to them served cold ... 1 bowl pls ... hee hee !

  4. Hi LY,I had a long time didn't have this soup,miss it so much!gotta buy some sweet potatoes

  5. Is corn starch and tapioca starch similar? Can I use corn starch instead?

    1. Hi Jennie, I've not tried substituting with corn starch for this recipe, but I've read corn starch is usually a common substitute. You can read the below link:



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