Taro Tang Yuan
Recipe
Springy, chewy & sweet taro balls suitable for dessert
Welcome winter solstice with body-warming taro balls in ginger black sugar soup
Recipe
Number of balls: ~20
Ingredients (Amount up to preference unless stated):
Ginger
Black sugar (黑糖) (Sweetness is half than that of white sugar)
Cubed taro (芋头)
Glutinous rice flour (糯米粉) 2 cups
Water 1 cup
White sugar
Salt
Preparation:
- Boil hammered or sliced ginger in a pot of water, and then add black sugar when the water has been infused with ginger.
- White sugar may be added for more sweetness. Standard tang yuan soup is as sweet as cake. A slight dusting of salt is optional to discreetly tease taste buds.
- Steam and mash the cubed taro.
- Mix salt and sugar into the mashed taro. Make sure salt and sugar is enough for adequate flavour later when kneaded with the flour. The taste of taro balls are usually either slightly salty or sweet.
- Mix flour and water at a 2:1 ratio into a moderate consistency. Knead dough with mashed taro. Add water when dough cracks.
- Roll dough into small uniform balls. They are typically served small (1/2 in) or moderately sized (1 in).
- Boil taro balls in boiling water, floating balls are done.
- Serve taro balls in a bowl of ginger black sugar soup.
Notes
Taro tang yuan (芋头汤圆) is also known as taro ball (芋圆). Tang yuan balls and soup are quite customisable. There are ginger white sugar soup and soy bean soup; there are also non-flavoured tang yuan balls with either no filling, peanut, black sesame, or red bean filling.
Rating
芋頭湯圓
Taste: ♥♥♥♥♥ (5 out of 5)
Health: ♥♥♥♥ (4 out of 5)
Cost: ~RM2-3 per bowl
*Rated in year 2020.
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