| Yield | 1 |
|---|---|
| Prep Time | 45 minutes |
| Yield | 1 |
|---|---|
| Prep Time | 45 minutes |
Desserts is not a regular feature in Chinese meals. However, sweet soups are often enjoyed early evening, especially in fall when the air is dry; and in winter when the weather is cold. Cane sugar in different forms --- cystal sugar or bing tong in Cantonese and brown sugar pieces or peen tong --- are used for sweetening the soups. Here in Central Ontario, these sugars are only available in Chinese grocery stores.
In a pot of appropriate size, bring water to boil, then add ginger slice and sweet potatoe dices. When the mixture begins to boil, turn heat down a bit to let mixture bubble for 15-20 minutes. Add 1/3 of a brown sugar piece, then turn heat up to bring mixture to boil. Let it boil until sugar has dissolved completely. The soup is ready to be served.