fbpx

Taiwanese Yam and Sweet Potato Ball Dessert

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

Taiwan’s Shilin Night Market inspired pop up is coming to Singapore on 19th – 21st April! Everyone loves Taiwan street food. From their famous chicken cutlet, to stinky tofu, to braised pork rice, these alone can make one salivate just by even thinking about it! Today, we got our hands on the famous Taiwanese Yam and Sweet Potato Ball recipe, shared by none other than Share Food’s founder – Pei Wen! She’s the hands behind 250 over recipes and today she’s presenting her very own creation! Full article here.

INGREDIENTS

Yam ball
200 g yam peel and cut into large strips
50 g tapioca starch
4 tsp sugar

Sweet potato ball
200 g sweet potato peel and cut into large strips
50 g tapioca strarch

Purple sweet potato ball
200 g sweet potato
50 g tapioca starch

Toppings
5 tbsp light brown sugar
1 tube ready made grass jelly 480g, cut into large cube
200 g ready made red bean as desired
500 ml coconut milk

Ice as desired

METHOD

Prepare yam and sweet potato
  1. Deskin and cut them into long strips that fits the opening of the food processor.
  2. In the food processor, attach the shredding disc.
  3. Shred the yam and sweet potatoes separately.
  4. Place them on the steamer plate. Steam for 15 mins till soft.
Mould yam and sweet potatoes
  1. Transfer steamed yam into a mixing bowl.
  2. Mash while yam is still warm. Once the mixture has cooled down, use hand to knead it till no visible flour.
  3. Add in more flour gradually if the dough is still wet and sticky. If the dough cracks, it means that it’s too dry and you can add in 1 tbsp of water at a time to knead to the desired consistency. Dough should be moist and smooth.
  4. Place the dough in a bowl, use a damp cloth to cover it. Let the dough rest for 15 mins for easy handling
  5. Repeat the same step for sweet potatoes.
  6. Once all the doughs are rested, take yam dough and place it on the table. Roll into a long strip and cut to desired size. Coat it with tapioca starch. Set aside.
  7. Repeat the same step for sweet potatoes.
Cook
  1. In saucepan, boil 1.5L water. Add in all the balls.
  2. Cover the lid for 2 – 3 mins till it floats on surface of water.
  3. Drain and transfer into a bowl, add in light brown sugar. #Tips: this will help to separate the balls and add a sweet note to the balls.
Assemble and serve
  1. In a food processor, attached the slicing disc. Add in ice cubes and slice it.
  2. Scoop into a serving bowl. Pour coconut milk over it.
  3. Top it up with grass jelly, red bean and balls.
  4. Serve immediately.

BEST MADE WITH

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

RELATED ARTICLES

RECENT POSTS

The Best Oil for Cooking, and the Worst

Each variety of oil has its own flavours and properties and can add to a dish in its own special way. Sounds great, right? Perhaps not. If you lack a little confidence in the kitchen or are new to this cooking caper, the world of oil can seem like a confusing slippery slope. This simple list will help you find your feet, but first a little oil 101. Oil is a fat, like butter, but fat is good: it protects …

Seven Edible Gift Ideas for Father’s Day

Father’s Day is just around the corner! If you haven’t already settled on a gift for your dad, here are some delicious culinary ideas that will hit the mark. For the grilling dad: BBQ Sauce Your dad is the king of the grill, but if he’s a meat-focused guy who always uses store-bought sauce, he’ll go crazy for a jar of authentic, homemade BBQ sauce for his ribs, chicken and roasts. Something to bear in mind though: there are several …

Make Your Own Kimchi? Yes You Can!

Love Wholesome contributor Jo-ann Huang tries her hand at making the national side dish of Korea. With a complex blend of spice, tang and sweetness, and an unforgettable bright red hue, kimchi has become Korea’s biggest cultural export along with K-pop. And while many people around the world have probably only discovered kimchi in recent decades, its origins date back more than 2,000 years to the Three Kingdoms era. Every Korean family has its own kimchi recipe, refined through several …

Share on facebook
Share on twitter
Share on google
Share on pinterest