Purple Yam Soup
Location: My tiny kitchen
These yams are purple and I discover them only a few years ago. They are not usually available in supermarkets but recently I found them. These ones are imported from Japan and besides its beautiful lavender colour, I love its extra starchy texture. I’m using these yams to make a traditional Chinese dessert - yams and ginger in sweet soup.
This is probably the easiest dessert recipe ever. This recipe serves 6 people and uses 7 purple yams.
Peel the skin off the yams and wash them.
Cut the yams into 1 inch pieces.
I like to put in a lot of ginger into my sweet soup but a few pieces will do.
In a quart pan, bring about 6 cups of water to a boil. Once the water is boiling, put in yams and ginger.
These yams cook quite fast and they break apart when they are over-cooked. Boil them for 15 minutes and check them using a fork. If they are fork-tender, then they are done; otherwise, cook them more and check them in every few minutes.
Once the yams have been cooked, put in 6 densely packed tbsp of brown sugar. If you like your soup sweeter, then put in more sugar.
There, the traditional sweet yam soup. I really love the deep and rich lavender colour. I can’t help looking at it.
