Teochew Sweet Soup
A classic Teochew traditional dessert made with sweet potatoes and taro, slow-cooked until soft, with clear sweet syrup, smooth texture, warm and nourishing.
Ingredients
5 items- sweet potato 300 g
- taro 200 g
- rock sugar 80 g
- water 800 ml
- ginger slices 2 slices
Nutrition
Steps （5 steps）
Peel and cut sweet potatoes and taro into 3 cm rolling chunks. Soak in water to prevent oxidation. Slice ginger thinly.
In a pot, bring 800 ml water and ginger to a boil. Reduce to low heat, add taro chunks, cook for 15 minutes until taro begins to soften.
Add sweet potato chunks, continue cooking on low heat for 20 minutes, stirring occasionally, until both are tender and easily pierced with a chopstick.
Add rock sugar, stir until dissolved. Continue simmering for 5 minutes to let sweetness infuse and syrup slightly thicken.
Turn off heat. Serve warm or chilled. Optionally garnish with a splash of coconut milk or dried osmanthus.
Tips
Taro takes longer to cook than sweet potato, so add it first. Keep low heat for a clearer syrup. For a thicker texture, cook longer or add a little lotus root starch.
You May Also Like
More recipes you might enjoy
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.