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Taiwanese Sweet Potato and Taro Balls with Brown Sugar Syrup
Chewy, delightful balls made from mashed sweet potato and taro, mixed with tapioca starch. These are often served in a warm, fragrant brown sugar syrup, sometimes with added toppings like red beans or grass jelly. It's a popular dessert, especially during cooler months.
🧂 Ingrédients
- 200 g Sweet potato, peeled and cubed
- 200 g Taro, peeled and cubed
- 150 g Tapioca starch
- Water, for boiling
- 100 g Brown sugar
- 200 ml Water, for syrup
- 3 slices Ginger, thinly sliced
- Optional toppings (e.g., cooked red beans, grass jelly, tapioca pearls)
👨🍳 Instructions
- 1
Boil the cubed sweet potato and taro separately until very tender. Drain well and mash them into smooth purees. Let them cool slightly.
💡 Conseils de pro: Ensure all water is drained to avoid a watery dough. - 2
In two separate bowls, combine the mashed sweet potato and mashed taro with half of the tapioca starch (about 75g each). Mix well.
💡 Conseils de pro: Start with half the starch and add more as needed. - 3
Gradually add more tapioca starch to each bowl, kneading until a smooth, pliable dough forms that doesn't stick to your hands. You may not need all the starch.
💡 Conseils de pro: The amount of starch needed can vary depending on the moisture content of the root vegetables. - 4
Roll small portions of each dough into bite-sized balls (about 1.5-2 cm in diameter). You can make them separately or combine small pieces of each color to create marbled balls.
💡 Conseils de pro: Keep the dough covered with a damp cloth while you work to prevent it from drying out. - 5
Bring a large pot of water to a rolling boil. Carefully add the sweet potato and taro balls. Cook until they float to the surface, then continue to boil for another 2-3 minutes.
💡 Conseils de pro: Cook in batches to prevent overcrowding and ensure even cooking. - 6
Remove the cooked balls with a slotted spoon and immediately transfer them to a bowl of ice water to stop the cooking process and firm them up.
💡 Conseils de pro: The ice bath helps maintain their shape and chewy texture. - 7
While the balls are in the ice bath, prepare the brown sugar syrup. In a saucepan, combine the brown sugar, 200ml of water, and ginger slices.
💡 Conseils de pro: Using ginger adds a subtle warmth and aroma to the syrup. - 8
Bring the syrup to a simmer over medium heat, stirring until the brown sugar is completely dissolved. Let it simmer for about 5 minutes until slightly thickened.
💡 Conseils de pro: Don't over-boil, or the syrup can become too thick. - 9
Drain the sweet potato and taro balls from the ice water and add them to the warm brown sugar syrup. Simmer gently for 2-3 minutes to allow the balls to absorb the syrup's flavor.
💡 Conseils de pro: Serve warm. - 10
Serve the sweet potato and taro balls in the brown sugar syrup, with optional toppings if desired.
💡 Conseils de pro: This dessert is delicious on its own or can be added to shaved ice desserts.
💡 Conseils de pro
- ✓Ensure the sweet potato and taro are thoroughly mashed and smooth for the best dough consistency.
- ✓If the dough is too sticky, add a little more tapioca starch, but be careful not to make it too stiff.
- ✓For a more vibrant color, you can use purple sweet potatoes.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pandan leaf to the brown sugar syrup while simmering for a fragrant twist.
- Serve chilled over shaved ice for a refreshing summer treat.
- Experiment with adding other root vegetables like purple yam (ube) for different colors and flavors.