How To Make Taiwanese yam and sweet potato ball dessert

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour adds a nutty flavor while being gluten-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories but maintains creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a distinct flavor.

peanut powder

🥗Healthier: almond flour

💰Cheaper: crushed peanuts

Crushed peanuts provide a similar texture at a lower cost.

Deskin and cut yam and sweet potatoes into long strips that fit the food processor.

In the food processor, attach the shredding disc. Shred the yam and sweet potatoes separately.

Place them on the steamer plate and steam for 15 minutes until soft.

Transfer steamed yam into a mixing bowl and mash while still warm.

Once the mixture has cooled down, knead it until no visible flour remains. Add more flour gradually if the dough is wet and sticky.

If the dough cracks, add 1 tbsp of water at a time to achieve desired consistency. The dough should be moist and smooth.

Cover the dough with a damp cloth and let it rest for 15 minutes for easy handling.

Repeat the same steps for sweet potatoes.

Once all doughs are rested, take yam dough and roll it into a long strip, then cut to desired size. Coat with tapioca starch and set aside. Repeat for sweet potatoes.

In a saucepan, boil 1.5L of water. Add in all the balls, cover the lid, and cook for 2-3 minutes until they float to the surface.

Drain and transfer into a bowl, adding in light brown sugar to separate the balls and add sweetness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens