This unique dessert, a blend of Japanese and Taiwanese flavors, evolved from traditional warabi mochi during the Japanese colonial era. It is made by mixing sweet potato starch with water and heating it while stirring until it thickens; it’s then cooled, cut into pieces, and chilled for a perfect chewy texture. The finely crafted coating powder is prepared with dry-roasting flour, sifted, and mixed with sugar. "Sweet Potato Jelly" began selling this treat from a pushcart in the streets of Wanhua in 1960, drawing in customers with the sound of his bell. In 2010, the second generation took over, and by 2017, the business had settled into its current storefront on Guiyang Street.
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