Chinese Sweet Soup, Desserts, Malaysian Street Snack/ Food, Malaysian/ Chinese Cuisine, Recipes, Tong Sui 糖水

Sweet Kumara Dessert Soup Recipe

On a cold winter day, I always like to have something hot to keep the body warm especially towards the evening. It’s even better if it’s dessert after dinner. My hubby always says a meal isn’t complete without a dessert. What say you?

Making desserts are usually an impromptu decisions, therefore, I will need to make use of the ingredients that are readily available in my pantry. Coincidently I am having some kumara in my pantry, so do you have the same thought as me? Yes, I immediately thought of making the simplest Chinese dessert soup; sweet kumara dessert soup (番薯糖水).

It’s one of the simplest Chinese dessert soup to make with most ingredients readily available in your pantry. And most importantly, no need to boil it over a long time. Sound easy? Yes it’s as easy as it sound.

To make my sweet kumara dessert soup, I always like to use brown sugar and with additional of ginger into the soup. The sweetness from both the kumara and soup keep your sugar craving in check and at the same time the slight hint of spiciness from the ginger keeps our body warm. The combinations of everything are just so yummylicious.

 

 

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INGREDIENTS 

(Serves 4 – 5)

500g kumara
2″ ginger
3 – 4 pandan leaves
1.5 litres water
Brown sugar, to taste

1. Cut the kumara into bite sizes.

*I uses 3 different types of kumara (gold, orange and red) in my soup for different textures. 

2. Peel and smash the ginger with the back of a cleaver.

*If you don’t like your soup to be spicy, just omit the ginger. 

3. Rinse through the pandan leaves with water and tie it into a knot.

4. In a pot, add in water, knotted pandan leaves and smashed ginger. Bring then water to boil for about 10 minutes.

5. Then add in the cut kumara, and brown sugar. Continue to simmer over medium heat until all the kumara have softened. Serve immediately.

Sweet Kumara Dessert Soup Recipe

  • Servings: 4-5
  • Difficulty: easy
  • Print


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to my blog. Thank you very much!

Ingredients

  • 500g kumara
  • 2″ ginger
  • 3 – 4 pandan leaves
  • 1.5 litres water
  • Brown sugar, to taste

Directions

  1. Cut the kumara into bite sizes.
  2. Peel and smash the ginger with the back of a cleaver.
  3. Rinse through the pandan leaves with water and tie it into a knot.
  4. In a pot, add in water, knotted pandan leaves and smashed ginger. Bring then water to boil for about 10 minutes.
  5. Then add in the cut kumara, and brown sugar. Continue to simmer over medium heat until all the kumara have softened. Serve immediately.

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