Taiwanese Taro Balls with Sweet Potato and Grass Jelly
From the MolalaCook kitchen · 烘焙手記
Taiwanese Taro Balls with Sweet Potato and Grass Jelly
台式芋圓地瓜圓配仙草
Make three colours of Jiufen-style chewy balls from taro, orange sweet potato and purple sweet potato.
▶ Watch the recipe
Before you begin
Serve with sweet red beans, prepared grass jelly and milk. Cook the different colours separately if you want the taro balls to stay pale.
Method 做法
Cook the red beans
Simmer the adzuki beans in water until tender, replenishing the water if needed. Add the 40 g sugar once tender and simmer until sweetened. Set aside.
Make three separate doughs
Peel, cut and steam the taro and both sweet potatoes until tender throughout. Mash each colour separately while warm. For each 200 g portion, mix in its sugar and tapioca starch. Add hot water gradually, starting around 60 g, just until the dough rolls smoothly.
See this stage at 5:08 →
Cut and cook the balls
Roll each dough into ropes and cut into small, even pieces. Cook in boiling water until floating and cooked through. Scoop out and cool briefly so the pieces stay distinct.
See this stage at 7:08 →
Build the dessert bowls
Arrange the taro and sweet potato balls with sweetened red beans and the grass jelly. Add milk to taste and serve while the balls are still pleasantly chewy.
See this stage at 10:44 →
Watch & bake along
Taiwanese Taro Balls with Sweet Potato and Grass Jelly
✦How much water do the coloured doughs need?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
Blue & White Linglong Dessert Bowls, Plates & Spoon · 4.5 in Bowl (280 ml)
Serve individual portions in the dessert bowl.
