The first time I had this was in Jiufen, Taiwan and I fell absolutely in love with the chewiness and texture with the tapioca balls. Traditionally they are made with taro but I love ube and sweet potato so that is what I’ve recreated it with. This bowl also highlights nodes of Cantonese cuisine in it with the coconut milk sago inspired by my other love- taro sago dessert (recipe on the blog). Basically it’s a big bowl of all my inspirations and things that I love: Chewy Ube & Sweet Potato balls, refreshing Grass Jelly, sweet Red Bean, rich Ginger infused Coconut Milk with Sago, fresh Mango, and a…
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Sweet Potato Gnocchi
I had potato gnocchi this past weekend and I was in awe! The texture and chewiness of it was incredible. I thought to myself, what if I tried this with sweet potato? And VIOLA… introducing sweet potato gnocchi! When I told my older sister Leanne I was going to attempt to make gnocchi and her response to me was, “You know they sell it at the supermarket for 2$ right?”. To that I said, “So? I want to know how to make it to truly appreciate it!!!”. And that’s how the gnocchi journey began. This recipe is delicious but is definitely labour intensive, so grab a team to help you…
