Sweet Soups & Desserts
Two-Colour Sweet Potato Balls
traditionally associated with supporting the spleen, supplementing qi and promoting digestive regularity
Why people make this dish
Sweet potato is one of the most humble and overlooked health foods around — gentle, filling, and naturally rich in potassium. With a free afternoon and the urge to make something sweet and cheerful, Bro Niu steamed up pale yellow and deep purple sweet potato and turned them into these bouncy little balls. As he puts it: sweets are fine in moderation, and when your dessert is also something genuinely nutritious, that is a reason to enjoy it without guilt. Sweet potato (fan shu, also called di gua in many parts of China) is widely available at Asian grocers and well worth keeping in your kitchen.
Who it suits / who should be cautious
- Suitable for most people of all ages as an occasional treat
- People with diabetes should be mindful of portion size, as sweet potato contains natural sugars and starch
- Those watching their weight should also enjoy in moderation
Why these ingredients (the food-therapy logic)
- Sweet potato (fan shu / di gua): Considered warming and neutral; traditionally valued for supporting the spleen and stomach, replenishing qi, and supplementing vital energy. Sweet potato is also high in potassium, making it an alkaline food that is associated with supporting the body’s acid-alkaline balance. It has been noted in wellness literature for potentially supporting gut health and cardiovascular wellbeing
Ingredients (2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow sweet potato | ~150 g | Peeled and steamed |
| Purple sweet potato | ~150 g | Peeled and steamed |
| Cornstarch (sheng fen) | 15 g | Sifted to remove lumps |
| Sweet potato starch (shu fen) | 15 g | Also called tapioca starch or cassava starch |
| Granulated sugar | 3 teaspoons | Divided between the two colours |
| Ginger syrup | to serve | Fresh ginger simmered with sugar and water |
Method
- Peel the sweet potatoes and steam until fully cooked (about 15 minutes). Mash each colour separately into a smooth paste while still warm.
- Add 1.5 teaspoons of sugar to each portion of mashed potato and mix well.
- Sift the cornstarch and sweet potato starch together to remove any lumps. Add a little hot water gradually and knead into a smooth, slightly warm dough. Divide the dough into two portions.
- Combine each dough portion with one colour of sweet potato mash. Knead thoroughly until the mixture becomes smooth, pliable and springy — the more you knead, the chewier the result.
- Roll each colour into a long rope, then cut into small bite-sized pieces.
- Bring a pot of water to a boil. Drop in the sweet potato balls and cook for about 2 minutes, until they float to the surface.
- Scoop out immediately, drain, and serve in warm ginger syrup.
Bro Niu’s tips
The secret to a good di gua yuan is in the kneading — the more you work the dough, the softer and chewier the balls will be. Both hot and cold servings taste good. The “sweet potato starch” called for here is most likely cassava starch (mu shu fen), which is the same as tapioca starch — widely available in Asian grocery stores. Serve them in warm ginger syrup for a wonderfully comforting bowl.
Published July 29, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
