Taiwanese Taro and Sweet Potato Balls Dessert

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour offers a nutty flavor with fewer carbs.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

taro

🥗Healthier: butternut squash

💰Cheaper: potatoes

Butternut squash is lower in calories and adds a sweet flavor.

Get about 250-300 grams of taro and about 200 grams of orange sweet potatoes and 200 grams of yellow sweet potatoes. Peel the skin, cut into chunks and steam them over medium heat for 15 minutes or until you can easily mash with a fork. Mash them in separate bowls with sugar while they are still warm. You may have a bit of leftover taro and sweet potatoes.

Measure out 100 grams of mashed taro add both tapioca and glutinous rice flour. Add the hot water and knead into a dough, if it's too dry, add a bit more hot water, teaspoon by teaspoon. If it's too wet, add a bit more tapioca starch, teaspoon by teaspoon until you get a non-sticky dough. Wrap in plastic wrap to prevent it from drying.

Repeat the same process to make the green tea taro balls, orange sweet potato balls, and yellow sweet potato balls. I didn't add any sugar with the orange sweet potato balls because sweet potatoes are slightly sweet on its own, but feel free to add more if you prefer it a bit sweeter. Wrap each dough in a plastic wrap to prevent them from drying.

Bring a large pot of water to a boil. Work with one dough at a time, roll the dough out into a long rod, about 1-inch in diameter. Use a sharp knife to cut into about 1-inch rod piece. Lightly toss with a bit of tapioca flour to prevent sticking. Repeat with the rest.

When the water comes to a rolling boil, add the balls. Give them a couple of quick stirs to prevent them from sticking to the bottom of the pot. Prepare a large bowl of ice-cold water.

They will float to the top. Let them cook for another 2 minutes and then take them out from the boiling water and submerged into the ice water to stop the cooking process. Let them sit in the ice water for about 5 minutes.

Drain off the ice water. Put the balls in a container. Add about 1 tablespoon of sugar and gently toss the balls with the sugar. They will not stick together anymore. This can be kept at room temperature for about 1-2 days and in the fridge for about 3 days.

Bring soy milk to a gentle simmer (not boiling) and then turn off the heat. Put the tea bags in and let them steep for 5 minutes. Squeeze out excess liquid from the tea bags and discard. Add condensed milk and adjust to your taste.

Portion out the taro and sweet potato balls into a bowl. Add toppings of your choice. Ladle the soy milk tea base over or whatever you serve this with. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens