Sweet taro balls

These chewy, springy balls are tinted by the natural colouring of the ingredients (here we use taro for a purplish colour, but orange sweet potato gives a vivid yellow colour). These are delicious served in a sweet soup of coconut syrup.

Sweet taro balls Credit: Alana Dimou

• makes

  20

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

Coconut syrup

• 100 g yellow rock sugar, or to taste
• 200 ml coconut cream
• tiny pinch of fine sea salt

Sweet taro balls

• 80 g purple taro or sweet potato, peeled and thinly sliced
• 45 g tapioca flour, plus 200 g extra, for coating
• 30 ml boiling water
• iced water, to refresh
• 2 tsp caster sugar
• coconut syrup, optional

Instructions

1. To make the coconut syrup, place the sugar and 1 litre (4 cups) water in a medium saucepan and gently bring to the boil over low heat, stirring occasionally to dissolve the sugar. Remove from the heat. Add the coconut cream and salt and mix well, then set side to cool.
2. Pour water into a medium saucepan to a depth of about 3 cm and bring to the boil. Arrange the sweet potato slices on a steamer tray or plate (without overlapping), then cover and steam for 20–30 minutes or until completely soft.
3. To make the sweet taro balls, mash the sweet potato with a potato masher or fork until there are no big lumps – you won't get it completely smooth. Add the 45 g tapioca flour and mix well. Pour in the boiling water and let it sit for 30 seconds. Stir with a fork until the mixture starts to come together, then knead in the bowl to form a dough.
4. Transfer the dough to a clean bench (no need to add any flour) and knead for about 3 minutes until nice and smooth. Roll the dough into a 1 cm thick cylinder and cut into 2 cm pieces.
5. Tip the extra tapioca flour into a medium bowl, add the dough and shake the bowl so each piece is coated.
6. Bring about 2 litres water to the boil in a medium saucepan and prepare a bowl of iced water.
7. Drop the dough balls into the boiling water and cook for about 1 minute or until they float to the surface. Drain and refresh in the iced water.
8. Drain into a bowl and toss through the sugar to prevent sticking. If you like, serve the balls in dessert bowls topped with coconut syrup.

 

Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.