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Taro & Sweet Potato Balls
Servings 100 g
Calories 108kcal
Ingredients
Mixture A – Jaggery Granita
- 300 g crushed ice
- 200 ml water
- 150 g STAR BRAND jaggery powder
- 3 g salt
Mixture B – Black Glutinous Rice Porridge
- 100 g black glutinous rice
- 20 g sugar
- 1 litre water
Mixture C – Taro Ball
- 200 g yam (peeled & diced)
- 35 g KAPAL ABC BRAND tapioca starch
- 30 g 3 GOAT BRAND glutinous rice flour
- 20 g STAR BRAND green bean starch
- 30 g sugar
- 1 g salt
- 50 ml boiling water
Mixture D – Sweet Potato Ball
- 200 g sweet potato (peeled & diced)
- 35 g KAPAL ABC BRAND tapioca starch
- 30 g 3 GOAT BRAND glutinous rice flour
- 20 g STAR BRAND green bean starch
- 30 g sugar
- 1 g salt
- 150 ml evaporated milk (optional)
Cooking Method
Part A – Jaggery Granita
- Whisk together all the ingredients and pour it onto a shallow tray.
- Keep it in the freezer and scrape the mixture every 30 minutes. By scraping it creates small ice crystals.
- Once completely crystallized, spoon it onto a chilled bowl.
Part B – Black Glutinous Rice Porridge
- Soak the glutinous rice with 500 ml of water overnight.
- In a saucepan, bring 500 ml of water to boil. Drain the water of the pre soaked rice.
- Drop it in the boiling water and simmer the rice and the sugar for 30 minutes. Stir occasionally.
Part C – Taro Ball and Sweet Potato Ball
- Steam the prepared yam and sweet potatoes for 30 minutes until it's fully softened.
- Once softened, sift them separately through a drum sieve.
- Separate them into 2 separate bowls. For taro balls, mix all the ingredients in mixture c together and knead them until a smooth consistency is achieved.
- For sweet potato balls mix all the ingredients in the mixture d together and knead until smooth.
- Prepare a pot of boiling water and 2 bowls of filtered room temp water.
- Roll the 2 flavors separately into long, 1.5 cm thick logs.
- Using a scrapper, cut the log-shaped dough into ½ inches pieces.
- Drop the dough separately into the boiling water and boil it until it floats.
- Once float, remove it from the boiling water with a spider and dip it straight in the prepared room temperature water to cool it.
Part D – To compile
- Scoop a few spoons of the granita into a bowl. Line the top of the granita with a scoop of glutinous rice porridge.
- 2. Scoop out a generous portion of taro balls and sweet potato balls onto the glutinous rice. Serve it together with a small jug of evaporated milk.
Notes
Yield : 4 portion
