300g orange-fleshed sweet potatoes
300g Japanese sweet potatoes
50g dried longans
2500 ml water
120g rock sugar
3 pandan leaves, knotted
1 thumb-sized piece ginger
1. Peel and cut sweet potatoes into chunks. Wash and flatten ginger with the back of a cleaver.
2. Place 2.5 litres of water in a pot together with the ginger and pandan leaves. Bring to a boil.
3. Add in the dried longans, sweet potatoes and rock sugar. Simmer for 15 to 20 minutes or until the sweet potatoes are just tender.
4. Discard pandan leaves and serve.
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