Purple Sweet Potato Ball Soup

Overview

[Purple Sweet Potato Ball Soup] A touch of light purple and a touch of freshness. Purple food rarely appears on the table. Even if there are purple cabbage and purple eggplant, they turn into dark purple after cooking and do not look so beautiful. I tried using purple sweet potato as a natural coloring agent, and the food I made was very beautiful, with a light purple and light pink color. The children screamed with joy when they saw it. Mariko herself is a huge favorite, and after seeing the purple Mariko, I like her even more.

Tags

• soups
• cantonese cuisine
• children
• old man
• festival customs
• lantern festival
• glutinous rice flour
• purple sweet potato
• starch
• sugar
• milk
• wine

Ingredients

Steps

1. 1 Steam the purple sweet potatoes in advance. If needed urgently, you can cook them in the microwave or slice them into slices to steam them thoroughly and prepare glutinous rice flour.

   

2. 2 Peel the purple sweet potato and crush it into puree with a spoon. Add a spoonful of sugar and about twice the amount of glutinous rice flour as the purple sweet potato.

   

3. 3 Add an appropriate amount of milk. Since the amount is difficult to control, it is best to form the dough by hand while adding it. Stop adding milk after the dough is formed.

   

4. 4 Let the dough soak in a damp cloth for ten minutes.

   

5. 5 Make into small balls.

   

6. 6 Sit in a pot and boil water. After the water boils, turn down the heat and add the dumplings. Note that you can squeeze a few drops of lemon juice or add a few drops of white vinegar into the pot at this time, and the color of the soup and dumplings will look better.

   

7. 7 Cook until the dumplings float,

   

8. 8 Pour in the fermented wine.

   

9. 9 Pour in the glass gravy and add sugar to taste.