Taro Coconut Milk with Mini Tangyuan香芋椰汁迷你湯圓
A comforting and creamy dessert featuring mashed taro blended with rich coconut milk, studded with chewy mini glutinous rice balls.
01Ingredients
- 300g Fresh Taro, peeled and cubed
- 200ml Coconut Milk
- 50g Granulated Sugar (for taro mixture)
- 100ml Water (for steaming taro)
- 100g Glutinous Rice Flour
- 80ml Water (for tangyuan dough)
- 30g Granulated Sugar (for tangyuan syrup)
- 500ml Water (for cooking tangyuan)
- 50ml Hot Water (for tangyuan syrup, to prevent sticking)
Nutrition (per serving)245kcal
- Protein2.1g
- Carbs48.3g
- Fat4.8g
Fiber 1.2 gSodium 18 mg
02Steps
- Steam the peeled and cubed Fresh Taro using Water (for steaming taro) until very tender.
- Mash the steamed taro with Coconut Milk and Granulated Sugar (for taro mixture) until smooth. Set aside.
- In a bowl, combine Glutinous Rice Flour with Water (for tangyuan dough) to form a smooth dough.
- Roll the dough into small balls (mini tangyuan).
- Boil Water (for cooking tangyuan), then add the shaped tangyuan and cook until they float to the surface.
- Remove the cooked tangyuan and place them in a small bowl with Granulated Sugar (for tangyuan syrup) and Hot Water (for tangyuan syrup, to prevent sticking).
- Ladle the mashed taro and coconut milk mixture into serving bowls. Add the prepared mini tangyuan. Serve warm.
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