Hong Kong Sweet Potato Dessert With Sweet Potato Boba 🥳 Recipe by BRIDGET
Cooking Instructions 1 First, skin your yellow or orange sweet potatoes I practically used the chopper to break the potatoes it’ll give it better flavour and put it into boiling water until softened 2 In a separate saucepan boil some water and throw in your sago beans until only HALF COOKED - (not fully translucent) 3 While waiting cut your purple sweet potatoes into cubes and steam them on high heat for 10 minutes 4 Now your sago is ready sieve it and cool with some water add your ginger into the soup you were making earlier and add the sago 5 Mash the steamed and softened purple sweet potatoes and add sugar in it 6 Transfer that paste to the tapioca starch and start kneading, after all the tapioca starch is incorporated add 3-4 tbsp of water and keep kneading 7 You will reach this wet like, but dry at the same time workable dough, cut your dough into a few parts roll it out and make little balls like.. boba size you know 8 Now - a whole bowl of sweet potato boba don’t forget to dust them with more starch if not they’ll stick add them into boiling water for 10 minutes 9 Add your sweetened melon, addsugar to taste and add a dash of coconut milk 10 Boba should be ready now and transferred into a bowl with cold water.. 11 Serve,And there ya go you’re done ! 1 First, skin your yellow or orange sweet potatoes I practically used the chopper to break the potatoes it’ll give it better flavour and put it into boiling water until softened 1 First, skin your yellow or orange sweet potatoes I practically used the chopper to break the potatoes it’ll give it better flavour and put it into boiling water until softened 2 In a separate saucepan boil some water and throw in your sago beans until only HALF COOKED - (not fully translucent) 2 In a separate saucepan boil some water and throw in your sago beans until only HALF COOKED - (not fully translucent) 3 While waiting cut your purple sweet potatoes into cubes and steam them on high heat for 10 minutes 3 While waiting cut your purple sweet potatoes into cubes and steam them on high heat for 10 minutes 4 Now your sago is ready sieve it and cool with some water add your ginger into the soup you were making earlier and add the sago 4 Now your sago is ready sieve it and cool with some water add your ginger into the soup you were making earlier and add the sago 5 Mash the steamed and softened purple sweet potatoes and add sugar in it 5 Mash the steamed and softened purple sweet potatoes and add sugar in it 6 Transfer that paste to the tapioca starch and start kneading, after all the tapioca starch is incorporated add 3-4 tbsp of water and keep kneading 6 Transfer that paste to the tapioca starch and start kneading, after all the tapioca starch is incorporated add 3-4 tbsp of water and keep kneading 7 You will reach this wet like, but dry at the same time workable dough, cut your dough into a few parts roll it out and make little balls like.. boba size you know 7 You will reach this wet like, but dry at the same time workable dough, cut your dough into a few parts roll it out and make little balls like.. boba size you know 8 Now - a whole bowl of sweet potato boba don’t forget to dust them with more starch if not they’ll stick add them into boiling water for 10 minutes 8 Now - a whole bowl of sweet potato boba don’t forget to dust them with more starch if not they’ll stick add them into boiling water for 10 minutes 9 Add your sweetened melon, addsugar to taste and add a dash of coconut milk 9 Add your sweetened melon, addsugar to taste and add a dash of coconut milk 10 Boba should be ready now and transferred into a bowl with cold water.. 10 Boba should be ready now and transferred into a bowl with cold water.. 11 Serve,And there ya go you’re done ! 11 Serve,And there ya go you’re done ! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Carmel Corn Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) Breakfast “corn dogs” Cream cheese and spinach stuffed mushrooms Chicken lasagna rolls Carmel Corn Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) Breakfast “corn dogs” Cream cheese and spinach stuffed mushrooms Chicken lasagna rolls Lobster potpie Crunchy Nachos Crispy, Stilton pork chops Onion rings Donut with vanilla frosting Salad de ponge Spicy and sour crunchy potatoes Nigerian Chicken Stew Mayo crispy potatoes Cripsy Tacos shell Lobster potpie Crunchy Nachos Crispy, Stilton pork chops Onion rings Donut with vanilla frosting Salad de ponge Spicy and sour crunchy potatoes Nigerian Chicken Stew Mayo crispy potatoes Cripsy Tacos shell