Potatoes with Longan and Colourful Tapioca Cubes by Tay Ai Whey


1 cup glutinuous rice flour
1 teaspoon cherry red colour essence
1/2 cup water

For soup

200g sweet potatoes washed, skin peeled and cut into bite size
10 -15 dried longans
4 slices of ginger
10 - 12 red dates
6 pandan leaves washed and cut off dead edges. Tie leaves into a bundle
100g of gula melaka to taste. You may substitute with rock sugar
1000ml of water
1 packet of colourful tapioca cubes


Place glutinuous rice flour in a big bowl and add some water in few stages while kneading the flour into dough. Knead the dough until the texture is smooth and a little sticky.

Split half the dough. Half of it to mix with red colour while the other half remains white.

Pinch off pieces of the dough and roll it into small balls. Repeat steps till all complete.

Drop the glutinuous balls into a pot of boiling water and cook until they float to the surface. Transfer them immediately to a large bowl of room temperature water until cooled.

Prepare a sweet soup by boiling water and adding gula melaka, ginger, pandan leaves and sweet potatoes. Bring to a boil.

Put the cooked rice balls into the soup and serve. Enjoy!