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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)

Instructions

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. 

Video

Notes

Yield : 4 portion