Description
A traditional comforting porridge where white rice is simmered with large chunks of sweet, yellow Taiwanese sweet potatoes (Digua), highlighting natural sweetness.
Restaurants serving Sweet Potato Porridge
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Raw rice
- Sweet potato(Digua)
- Water
Instructions
- [Authentic Recipe]
- Peel Taiwanese sweet potatoes (ideally bright orange inside, high moisture, very sweet) and cut into large irregular chunks.
- Put washed raw rice and plenty of water in a pot, bring to a boil on high heat.
- Add sweet potatoes and lower the heat.
- Simmer slowly for
- mins to
- hour, stirring gently occasionally to prevent burning, until rice is velvety and sweet potato edges round off and break down slightly.
- Done when the sweet potato's yellow pigment and sweetness dissolve into the broth, tinting it golden. Serve unseasoned, relying purely on natural sweetness.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese sweet potato (Beniharuka recommended)
Pairing
Caipu Dan (Dried radish omelet) or Pork floss
Trivia
[Trend] Originated when rice was precious in old Taiwan, adding cheap sweet potatoes for volume. Now re-evaluated for its gentle rustic taste, hugely popular as late-night snacks or breakfast at 'Qingzhou Xiaocai' shops.
Eating tips & etiquette
[Unique Eating] Since the porridge itself is sweet, prepare many salty side dishes (salted duck egg Xian Dan, fermented tofu, pork floss) and alternate—the 'Qingzhou Xiaocai' style!
Allergen
None