Taiwanese Sweet Potato Porridge (Fan Shu Zhou)
A comforting and subtly sweet porridge made with rice and chunks of sweet potato. It's a popular breakfast or light meal in Taiwan, known for its smooth texture and nourishing qualities.
🧂 Ingredients
- 1/2 cup Jasmine rice
- 6 cups Water
- 1 large Sweet potato(peeled and cubed)
- 2-3 tablespoons Rock sugar(or to taste)
- 1/4 teaspoon Salt(optional, to balance sweetness)
👨🍳 Instructions
- 1
Rinse the jasmine rice thoroughly until the water runs clear. Drain well.
💡 Tip: Rinsing removes excess starch, leading to a smoother porridge. - 2
In a medium saucepan, combine the rinsed rice and 6 cups of water. Bring to a boil over medium-high heat.
- 3
Once boiling, reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
💡 Tip: Stirring prevents the rice from sticking to the bottom of the pot. - 4
Add the cubed sweet potato to the pot. Stir gently and continue to simmer, covered, for another 15-20 minutes, or until the sweet potato is tender and the porridge has thickened.
💡 Tip: The sweet potato will break down and naturally thicken the porridge. - 5
Stir in the rock sugar and salt (if using). Cook for another 5 minutes until the sugar is dissolved and the porridge is heated through.
💡 Tip: Taste and adjust sweetness as needed. - 6
Serve the sweet potato porridge hot. It can be enjoyed on its own or with various toppings.
💡 Pro Tips
- ✓For a creamier texture, use a ratio of 1 part rice to 12 parts water.
- ✓You can add other ingredients like red beans or taro along with the sweet potato.
- ✓If the porridge becomes too thick, add a little more hot water to reach your desired consistency.
🔄 Variations
- Top with toasted sesame seeds or a drizzle of honey.
- Add a pinch of five-spice powder for a more complex flavor profile.
- Serve with a side of Taiwanese savory soy sauce egg.