Purple sweet potato and tremella soup is a nourishing, visually stunning dessert loved for its vibrant color and creamy texture. Here’s a simple yet delicious recipe to try at home.
Ingredients:
- 1 medium purple sweet potato (peeled and diced)
- 10g dried tremella (soaked until soft, stems removed)
- 50g rock sugar (or adjust to taste)
- 500ml water or milk (for creamier version)
- Optional: a pinch of salt to enhance flavor.
Steps:
1. Prepare Ingredients: Soak tremella in warm water for 20 minutes until it expands, then chop into small pieces. Peel and dice the purple sweet potato into even cubes for even cooking.
2. Cook the Base: In a pot, bring water/milk to a boil. Add purple sweet potato and cook over medium heat for 15 minutes until soft. Mash lightly with a spoon for a thicker texture.
3. Add Tremella: Stir in the soaked tremella and rock sugar. Simmer for another 10 minutes, stirring occasionally, until the tremella turns translucent and the soup thickens.
4. Adjust and Serve: Taste and add more sugar if needed. For a smoother texture, blend half the soup in a blender before returning it to the pot. Serve warm chilled, topped with nuts or dried fruits for extra crunch.
This soup is not only rich in fiber and antioxidants but also easy to customize. Enjoy its natural sweetness and comforting taste as a healthy treat!
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