Cooking time: about 40-50 minutes
Serving size: 2-3 people
 
Sweet potato syrup
Material:
Sweet potato 300g
Sugar tablets 100g
Ginger 40g
Clear water 1000mL
Thickening powder 2g
 
Preparatory work:
1. Peel the sweet potatoes, cut into small pieces, and soak in water to prevent them from turning black.
2. Peel the ginger, slice it into slices, and pat it with a knife to make it more flavorful.
 
Steps:
1. Boil 1000mL of water first. After the water boils, add ginger and cook for 10 minutes.
2. Add the diced sweet potatoes and cook over medium heat for 25 minutes.
3. Finally add sugar and simmer for 10 minutes.
4. Take out the cooked sweet potatoes and set aside.
5. Let the sugar water cool, then add the coagulation powder, stir well and set aside.
 
Purple sweet potato balls
Material:
Purple sweet potato 200g
Tapioca flour 40g
20g water
Coagulation powder 10g
 
Preparatory work:
1. Peel the purple sweet potato, cut into thin slices, and steam over high heat for about 15 minutes until soft.
2. Prepare a pot of boiling water for cooking taro balls.
 
Steps:
1. Put the steamed purple sweet potato into a cup, add tapioca flour and stir.
2. Add water little by little while stirring until it forms a dough.
3. Sprinkle a little tapioca flour on the table and roll the dough into a long strip.
4. Cut the dough into pieces with a spatula, and wrap the dough with plastic wrap during the process to prevent the dough from drying out.
5. Cook the taro balls over high heat until they float to the surface, and cook for another 1 minute.
6. Take it out and put it into a blender, then add the same amount of water and 10g of coagulation powder and start mixing.
7. After stirring, pour the batter into a pot, cook over medium heat until it becomes liquid, then pour into a small round mold and let cool.
8. After cooling, you can unmold and set aside.
 
Integration:
1. Put the cooked sweet potatoes in a bowl, then add the unmolded taro balls, then pour in the sugar water with thickening powder added, and it’s done.
 
This recipe is provided by Zheng Ziqing, the runner-up winner of the "Shidexi" Senior Food Cooking Competition 2020