A sweet potato leaf pudding is prepared in this paper. The effects of gelating agents on the quality of the budding are investigated. The best gelating agent are shown as agar-calaglue mixture with their mass ratio of 3:4. The optimized formulae of the pudding were 250 g of sweet potato leaf slurry, 12 g of amylum, 70 g of cane sugar, 2.5% of the agar-calaglue mixture and 55 ℃ of the drying temperature.
