purple potato and white fungus porridge

How to Make Purple Sweet Potato and Tremella Porridge

Purple sweet potato and tremella porridge is a nutritious and visually appealing dessert, loved for its creamy texture and natural sweetness. Here’s a simple yet detailed guide to making it.

Ingredients: 1 purple sweet potato (peeled and diced), 10g dried tremella (soaked and torn into pieces), 50g glutinous rice (or rice), 5 red dates (pitted), 15g wolfberries, rock sugar to taste, and 1L water.

Steps:

1. Prep Ingredients: Soak dried tremella in warm water for 30 minutes until soft, then remove the stems and tear into small florets. Peel and dice the purple sweet potato. Rinse glutinous rice and red dates.

2. Cook the Base: In a pot, bring water to a boil. Add glutinous rice and red dates, simmer over medium heat for 20 minutes until the rice softens slightly.

3. Add Vegetables: Toss in the diced purple sweet potato and soaked tremella. Cook for another 15–20 minutes, stirring occasionally, until the sweet potato turns mushy and the porridge thickens.

4. Sweeten and Finish: Add rock sugar (adjust to preference) and wolfberries. Simmer for 5 more minutes until the sugar dissolves. The porridge should be creamy with a vibrant purple hue.

Tips: For a richer flavor, use glutinous rice instead of regular rice. Soaking tremella ensures a tender texture. Serve warm or chilled, topped with a few wolfberries for extra color.

This porridge is not only delicious but also packed with antioxidants, fiber, and vitamins—perfect for a healthy breakfast or dessert!