Taro and purple sweet potato balls are a delightful, chewy addition to desserts, loved for their vibrant colors and natural sweetness. Here’s a simple guide to making them from scratch.
Ingredients:
- 200g purple sweet potato, steamed and mashed
- 150g taro, steamed and mashed
- 150g glutinous rice flour
- 50g tapioca starch
- 30g sugar (adjust to taste)
- 100ml warm water
Steps:
1. Prepare the Dough:
- Mix mashed purple sweet potato with 75g glutinous rice flour, 25g tapioca starch, and 15g sugar. Gradually add 50ml warm water, knead into a smooth, non-sticky dough. Repeat for taro, using the remaining ingredients.
- Divide each dough into small balls (about 2cm in diameter).
2. Cook the Balls:
- Bring a pot of water to a boil. Drop in the balls and cook until they float (about 5-7 minutes). Stir gently to prevent sticking.
3. Serve:
- Transfer to bowls with coconut milk, mango pudding, or hot syrup. Enjoy the chewy texture and earthy flavors!
These balls are versatile—add them to teas, ice cream, or eat plain. Store leftovers in the fridge for up to 3 days!
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