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Sweet Potato with Longan in Ginger Water
Course: Dessert
Cuisine: Chinese
Author: Shiokman Eddie
  • 300 g Purple sweet potatoes
  • 30 g rock sugar
  • 400 ml water
  • 2 slices of ginger
  • Pandan leaves
  • 700 g Orange sweet potatoes
  • 70 g Rock sugar
  • 1.2 litres water
  • 5 big slices of ginger
  • 70 g dried longans
  • Pandan leaves
  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.
  1. In a pot of water, add ginger slices and crushed pandan leaves and boil for about 10 minutes.
  2. Add in rock sugar and stir until it melts completely.
  3. Add steamed orange sweet potatoes and dried longans and bring it to a boil. Turn off the flame and cover the pot.
  1. 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.
  1. Serve orange sweet potatoes, longans and ginger water together with purple sweet potatoes. Can be eaten hot or chilled.