Taro and Purple Sweet Potato Mochi Balls in Coconut Milk芋頭紫薯糯米糍糖水
A comforting Cantonese dessert featuring chewy mochi balls made from taro and purple sweet potato, served in a warm, fragrant coconut milk soup.
01Ingredients
- 200g Fresh Taro, peeled and diced
- 150g Purple Sweet Potato, peeled and diced
- 150g Glutinous Rice Flour
- 80ml Water (divided, for mochi dough)
- 400ml Coconut Milk
- 80g Sugar (rock sugar or granulated sugar)
- 150ml Water (for sweet soup base)
- 1 Pandan Leaf, tied in a knot (optional, for fragrance)
Nutrition (per serving)285kcal
- Protein2.8g
- Carbs52.3g
- Fat6.2g
Fiber 2.1 gSodium 18 mg
02Steps
- Steam taro and purple sweet potato. Mash steamed taro and purple sweet potato separately.
- Combine mashed taro with half of the glutinous rice flour and water. Knead until dough is smooth.
- Combine mashed purple sweet potato with the remaining glutinous rice flour and water. Knead until dough is smooth.
- Roll both taro and purple sweet potato doughs into small balls.
- Bring water to a boil. Add mochi balls and cook until they float. Remove cooked mochi balls and transfer them to cold water.
- In a pot, combine coconut milk, sugar, water, and pandan leaf. Bring to a gentle simmer, stirring until sugar dissolves.
- Drain cooked mochi balls. Add them to the warm coconut milk soup. Serve warm.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.