Directions

To Prep Filling

1. Peel and cut up your purple sweet potato, then steam until soft. Mash the sweet potato before adding in the condensed milk and butter and mix until incorporated.
2. Divide into 8 equal portions and roll them into balls. Cover and chill in the refrigerator for 30 mins to firm up.

To Prep Dough

1. Place tapioca starch in a mixing bowl, pour in boiling water and mix quickly with a spatula. Once cooled, quickly knead with your hands until you get a pliable dough. Wrap up with a cling wrap and let it rest for 10 mins.

To Prep Ginger Syrup

1. In a small pot, boil water with sliced ginger, knotted pandan leaves, and sugar. Boil until the sugar is completely dissolved, then reduce to low heat and boil for a further 15 mins. Set aside.

To Make Crystal Tang Yuan

1. Divide the dough into 8 equal portions, and roll into balls.
2. Flatten each dough ball into a round disc and place a sweet potato ball in the centre. Wrap up slowly and pinch the seam to seal. Set aside and complete the remaining dough balls.
3. Heat up a pot with water filling at least halfway. Once it is boiling, place tang yuan in and stir to avoid them from sticking to the bottom. Once they are cooked, they will float up. Remove from water and place into bowl of cold water to stop them from cooking further.
4. Place crystal tang yuan into a serving bowl, pour ginger syrup on top, and serve.