For Less Than 5 Yuan, Enjoy a Full Bowl of Fragrant, Smooth and Chewy Yam Balls – Authentic Ingredients are Extra Delicious
The weather has been getting hotter and hotter, and all kinds of sweet water shops are enthusiastically inviting us. For girls, chewy and elastic, with a sweet and sticky aroma, yam balls are one of the most loved desserts. When paired with milk or milk tea, it's incredibly fragrant.
Its ingredients are very simple: yam, purple sweet potato, sweet potato, and tapioca starch can be easily handled. Many friends have tried it at home, but for first-time tasters, the proportion combination is not easy to grasp, otherwise the texture will be slightly different.
Below, Ha Hai shares a recipe for yam balls with sweet water with you. If you like it, don't hesitate to try it.
Yam Balls with Sweet Water
Ingredients:
200g yam, 200g purple sweet potato, 200g sweet potato, 300g tapioca starch, a moderate amount of candied red beans, a moderate amount of honey or condensed milk, a moderate amount of sago, a moderate amount of milk or coconut milk
Cooking steps:
1. Peel and cut the yam, purple sweet potato, and sweet potato into pieces. Then wrap each one in tin foil and steam them in a steamer for 15 minutes until cooked.
2. Put the purple sweet potato, sweet potato, and yam into vacuum bags and pound them into puree with a rolling pin.
3. When hot, add a little tapioca starch to the yam puree first. At the beginning, use chopsticks to mix it, because it's very sticky. Add tapioca starch in batches, and make sure each batch is completely dry before adding more. The amount of tapioca starch should be half of each ingredient, 200g yam puree, 100g tapioca starch. It may not be necessary to use all of it, or it may not be enough. For this sweet potato puree, I used 100g tapioca starch, 90g purple sweet potato, and yam about 100g.
4. Knead the yam puree, purple sweet potato puree, and yam puree into balls. The dough should be non-sticky and elastic. If it feels wet, you can add a little more tapioca starch or sweet rice flour. If the puree is a little dry (like purple sweet potato), add a little hot water while kneading, and add it in batches, don't add too much at once.
5. Take a portion of the puree and knead it into thin strands, then cut it into short segments.
6. Knead the yam balls, sprinkle a little tapioca starch to prevent sticking.
7. Bring a pot of water to a boil, put in a portion of yam balls, use a spoon to gently spread them apart. When the water boils again, the yam balls float to the surface, boil for one minute, and then take them out.
8. Immediately put the yam balls into cold water. Rinse them 3-4 times until the yam balls are completely cool. This will make the yam balls more chewy.
9. Bring a pot of water to a boil, add a moderate amount of water, bring the boiled sago into a boil, use a large fire to cook for 15 minutes. Cook until the sago has only white dots inside, turn off the heat, cover and steam for a while. If the sago hasn't become completely transparent after steaming for a while, continue to boil and then cover and steam repeatedly twice, it will definitely become completely transparent. After cooking, put the cooked sago into cold water.
10. Take a small bowl, pour in sago and yam balls, pour in milk, honey, and sprinkle with candied red beans. You can also cook red bean soup and scoop it into yam balls, which is also very delicious.
11. Finished product picture.
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