There aren’t many recipes that I cook over and over again. As a food blogger and as someone who loves to try new things almost everyday, I rarely make the same things unless I absolutely love it or I am having guests over at my place and I need to make something that I know is wonderful.
Goguma (Korean sweet potatoes) has always been one of my favorite things in the world. My mom used to grill or steam gogumas all the time in the Winter. They are very popular when it’s freezing cold outside.
But now I have found a great way to enjoy my favorite Gogumas in the Summer, too, in a delicious creamy and cool shake form!
I was introduced to an idea of making a smoothie or shake using Goguma by one of my Korean friends. She told me about how great it is and how easy it is to make, also using boba tapioka pearls which has recently become one of my favorites.
This is what Korean goguma looks like. They are much smaller than the sweet potatoes you find in America. And as you can see, the color of goguma is light yellow, not purple. They taste much sweeter and also softer in texture when cooked.
Mash the cooked gogumas (about 3 smalls ones) using spoon. Let cool.
Prepare about 1 cup vanilla flavored frozen yogurt or you can use real vanilla ice cream if you prefer.
Boil about 1/4 cup boba tapioka pearls and cook according to package instructions. I found these pearls at a Japanese grocery store.
When these are cooked right, the texture of these pearls is just amazing and they go wonderfully with any Asian drinks, like in sweet red bean drink I made a while back.
Mix mashed goguma, ice cream, and soy milk in a blender and pulse until smooth and creamy. Add cooked tapioka pearls to the bottom of a glass and pour the drink over them and enjoy. To flavor the pearls, add a little bit of sugar to the cooked pearls and stir well. Adding a little bit of sugar will add sweetness to the drink, too.
- 3 small gogumas (Korean sweet potatoes), cooked (boiled)
- 1 cup vanilla frozen yogurt or vanilla ice cream
- ½ soy milk (or more if needed)
- ¼ cup cooked boba tapioca pearls, cooked according to package instructions
- 1 teaspoon sugar
- 1 very wide straw
- Peel cooked gogomas and mash them smooth, let cool, about 15 minutes.
- In a blender, combine mashed gogumas, vanilla frozen yogurt (or vanilla ice cream), and soy milk (or normal milk) and blend until smooth and creamy.
- Sprinkle sugar to cooked boba tapioca pearls and stir well.
- Place the pearls on the bottom of a glass. Add the blended mixture over the pearls. Use a very wide straw so that you can get the pearls through the straw while drinking the shake.
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