Taro & Sweet Potato Balls

Share on facebook
Share on whatsapp
Share on print

Ingredients

Mixture A – Jaggery granita

  • 300 g crushed ice
  • 200 ml water
  • 150 g CAP BINTANG 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 Balls

  • 200 g yam (peeled & diced)
  • 35 g CAP KAPAL ABC Tapioca Starch
  • 30 g CAP 3 KAMBING Glutinous Rice Flour
  • 20 g CAP BINTANG 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 CAP KAPAL ABC Tapioca Starch
  • 30 g CAP 3 KAMBING Glutinous Rice Flour
  • 20 g CAP BINTANG Green Bean Starch
  • 30 g sugar
  • 1 g salt

(Optional)

  • 150 ml evaporated milk

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 into 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 & sweet potato ball

  • Steam the prepared yam and sweet potatoes for 30 minutes until 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 together and knead until smooth.
  • Prepare a pot of boiling water and 2 bowls of filtered room temp water.
  • Roll the 2 flavours separately into long, 1.5 cm thick logs.
  • Using a scraper, cut the log-shaped dough into ½ inch pieces.
  • Drop the dough separately into the boiling water and boil it until it floats.
  • Once it floats, remove it from the boiling water with a strainer 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.
  • 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.