Sweet Potato Tapioca Dessert
A comforting and simple Chinese dessert soup featuring tender sweet potato chunks and chewy tapioca pearls in a sweet ginger-infused broth. This warm and satisfying dessert is naturally vegan and gluten-free, and comes together easily in one pot.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gsweet potato, peeled and cut into 2-3 cm cubes
- 60 gsmall tapioca pearl
- 1,500 mlwater
- 20 gginger, peeled and thinly sliced
- 80 grock sugar, or brown sugar, to taste
Equipment
ladle · large pot · cutting board · knife
The method
Step by step
- 1
In a large pot, combine the water and sliced ginger and bring to a rolling boil over high heat.
About 5 min
- 2
Carefully add the sweet potato cubes to the boiling water, then reduce the heat to maintain a steady simmer.
Cook’s note: Reducing the heat prevents the sweet potato from breaking apart too quickly.
- 3
Simmer for about 10 minutes until the sweet potato begins to soften.
About 10 min
- 4
Stir in the small tapioca pearls, making sure they don't clump together.
About 1 min
Cook’s note: Stirring for the first minute after adding the pearls helps prevent them from sticking to the bottom of the pot.
- 5
Continue simmering for another 8-10 minutes, or until the sweet potatoes are fork-tender and the tapioca pearls are translucent.
About 9 min
- 6
Add the rock sugar and stir gently until it is completely dissolved.
About 1 min
Cook’s note: You can adjust the amount of sugar to your preferred level of sweetness.
- 7
Ladle the dessert into bowls and serve warm.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a pot over low heat or in the microwave until warm.
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