Sweet Taro Dumplings in Coconut Milk芋圓椰汁糖水
A comforting dessert featuring soft, chewy taro dumplings served in a rich, sweet coconut milk soup. It's a delightful treat enjoyed warm or chilled.
01Ingredients
- 300g taro, peeled and cubed
- 100g glutinous rice flour
- 50ml water (for dough, adjust as needed)
- 20g granulated sugar (for dough)
- 400ml coconut milk
- 200ml water (for soup)
- 50g rock sugar (adjust to taste)
- 1 pandan leaf, knotted (optional)
Nutrition (per serving)248kcal
- Protein1.8g
- Carbs45.2g
- Fat6.1g
Fiber 2.4 gSodium 45 mg
02Steps
- Steam the taro until very soft, then mash it thoroughly.
- In a large bowl, combine the mashed taro, glutinous rice flour, granulated sugar, and water. Knead into a smooth, pliable dough. Add more water if needed, one teaspoon at a time.
- Roll the dough into small, bite-sized dumplings, about 1-1.5 cm in diameter.
- Bring a pot of water to a rolling boil. Add the taro dumplings and cook until they float to the surface, plus another 30 seconds to ensure they are cooked through. Remove with a slotted spoon and set aside.
- In a separate pot, combine the coconut milk, water (for soup), rock sugar, and knotted pandan leaf (if using). Heat over medium heat, stirring occasionally, until the rock sugar dissolves completely.
- Remove the pandan leaf (if used). Add the cooked taro dumplings to the sweet coconut milk soup.
- Serve the Sweet Taro Dumplings in Coconut Milk warm or chilled.
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