Purple Sweet Potato Tangyuan with White Fungus Soup

First, rinse the white fungus, pick it into small pieces, add an appropriate amount of water, and bring it to a boil. Then add rock sugar and simmer over medium-low heat.

Steam the purple sweet potatoes until cooked, peel them, and mash them into purple sweet potato paste. You can also slice them and steam them in the microwave until cooked.

Add glutinous rice flour and stir with an appropriate amount of boiling water, then knead into a glutinous rice dough. Start by adding 40 grams of boiling water; I used purple sweet potato paste which is relatively dry, so a bit more water is needed. Gradually add boiling water while stirring with chopsticks, mix into a dough and then knead into a round shape. The dough will be hot when boiling water is added, so use a spoon or spatula to mix it into a dough before kneading by hand.

Roll the glutinous rice dough into a long shape, cut it into small portions, and then roll them into tangyuan.

Add it to the white fungus soup and cook until done. Once it floats to the surface, cook for a little longer and it's ready.