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Delicious Taiwanese Yam and Sweet Potato Ball Dessert

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From their famous chicken cutlets, to stinky tofu, to braised pork rice – who doesn’t love Taiwanese street food? Since most of us won’t be able to travel for quite some time, we’re re-creating a classic Taiwanese dessert: Taiwanese Yam and Sweet Potato Balls! This dessert can usually be found in Taipei and is adored by many for its ‘QQ’ or bouncy, chewy texture of the balls. It’s usually served on a bed of sweet grass jelly and swimming in brown sugar syrup. This recipe is lovingly shared by Share Food’s founder – Pei Wen! You can read the full article here.

INGREDIENTS

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

Sweet potato ball
200 g orange sweet potato peeled and cut into large strips
50 g tapioca starch

Purple sweet potato ball
200 g purple 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 (optional!)
500 ml coconut milk

As much ice as you’d like!

METHOD

Prepare yam and sweet potato
  1. Deskin and cut them into long strips to fit 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 into little balls!
  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. #Tip: this will help to separate the balls and add a sweet coating 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. Serve with grass jelly, red bean and balls.
  4. Serve immediately, or with ice!
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