Purple Sweet Potato (Zi Shu)
中まで真っ紫！美容と健康に効く「天然のポリフェノール爆弾」
Description
A sweet potato variety with vivid purple skin and flesh. Amidst rising health/beauty awareness in China, it's a huge trend as a 'stylish, healthy ingredient' over regular yellow ones. Rich in antioxidant anthocyanins; used for congee, Dim Sum fillings, and more.
Classification: Everyone, Ingredient, Vegetable, Yam/Taro, Zi Shu, Sweet Potato, Sweets, Anthocyanin, Health Food
Shops selling Purple Sweet Potato (Zi Shu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Ipomoea batatas(Purple-fleshed)
Instructions
- [Typical Uses]
- [Purple Sweet Potato Congee]: Cook with white rice; dyes the congee beautiful purple for a slightly sweet breakfast.
- [Zi Shu Bing]: Steam, mash into balls, coat with sesame, and fry.
- Boba milk tea topping (Yam paste).
Learn more Substitutes, pairings, tips
Key spices
Less sweet than regular sweet potatoes; a rustic、slightly dry/fluffy flavor
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP 'Murasaki-imo'
Pairing
Plain Congee / Milk / Coconut Milk
Trivia
Adding to congee makes it look like a beautiful dessert, making it a huge hit among young Chinese women as an Instagrammable breakfast.
Eating tips & etiquette
In winter, Chinese convenience stores and stalls sell freshly steamed purple potatoes. While yellow ones (Hong Shu) are for 'sticky sweetness', purple ones are for 'refreshing sweetness and health'.
Allergen
None