Purple Sweet Potato Tang Yuan... 圓 圓 滿 滿

What're u bingeing? 又在吃什么?
吃不饱的. 不想吃饱.

delicious trinity

Before coming to a halt of fifteen days Chinese New Year feasting, a bowl of tang yuan wrap up the celebration and the last shower of food blessings 圓 圓 滿 滿 . Instead of the usual white and red glutinous balls, my colour selection  this year is purple.  

A mixture of 100g steamed purple sweet potato and 90g glutinous rice + 10g tapioca flour gives you a soft dough ready to be rolled into tiny balls. 

The balls can be wrapped with grinded peanuts/ sesame seeds or red bean paste. 

hand-made

Once they are all rolled up, cooked them in soft boiling water. When some balls floated to surface , pour in some tap water and continue the boiling till all the balls are at the surface. This additional task gives the dough a spongy texture. Some may prefer to scoop and place them in cold water.

violet represents the harmony of the universe

My choice of a sweet soup for the purple balls is yam and gingko nuts. The three different textures offer great sensation to the palate. Mix 1 tbsp sugar with the gingko nuts for half hour. Boil them with the yam till soft (about half hour) . Add in the 2 pieces honey rock sugar. Adjust sweetness with sugar.

teochew roots

Ingredients List:

100g purple sweet potato
90g glutinous rice flour
10g tapioca flour

1 medium yam
1 packet gingko nut
1/2 tbsp sugar
2 pcss honey rock sugar 
sugar to taste.

Workshop @ Palate Sensations Singapore - 65-6589 8843

foodquote:  口蜜腹劍: "Honey on one's lip, murder in one's heart" -- A Judas kiss.
Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers