You may have noticed I eat taro often recently. Exactly, autumn and winter is the season of root vegetable. Though taro is available almost year round, it’s particularly creamy, starchy and sweet in autumn and winter. Taro is commonly seen in many Asian cuisines and it can be braised, steamed, in soup, and in dessert. In this winter tongsui recipe, I would use mini taro, which is silkier and less starchy. Sweet soup is as important as savoury soup in Cantonese cooking. Just like savoury soups, Cantonese cook tong-sui according to the season and body condition. In cold days, Cantonese like to use more ginger in soup and season with red sugar, instead of rock sugar. It’s believe that ginger and red sugar can provide more ‘heat’ to the body.
Read more about my seasonal tongsui/Cantonese dessert recipes – Classic Cantonese dessert – Healthy Black Sesame Sweet Soup with Small Tangyuen, Autumn Tong-sui, snow fungus, pear and sea coconut Cantonese sweet soup.