Taiwanese

Grass Jelly, Taro Balls and Sweet Potato Balls in Warm Soya Milk

Grass Jelly, Taro Balls, and Sweet Potato Balls in Warm Soya Milk is a Taiwanese dessert featuring chewy taro and sweet potato balls, smooth grass jelly, and creamy soya milk. Craving something sweet yet subtly unique? Dive into this deliciously chewy and comforting dessert that’s perfect for any season! #TaiwaneseDessert #ComfortFood #SweetTooth

In the world of Asian cuisine, desserts often get an unfair reputation. Many believe East and Southeast Asian desserts lack the sweetness and indulgence that define Western sweets. But those who think this way haven’t truly explored the delightful world of Asian desserts. From delicate pastries to refreshing jellies, there’s a wide variety of treats that are both delicious and satisfying.

Western desserts are known for their sugary delight, featuring treats like ice cream, doughnuts, and cookies. In contrast, East and Southeast Asian cuisine offers a different take on desserts, often balancing sweetness with savoury, umami, and sometimes even spicy flavours. Walking into a Chinese bakery, you might find pastries filled with pork floss, sweet buns hiding hot dogs, and Swiss roll cakes packed with scallions, sweet mayo, and eggs. This unique blend creates a flavour profile that is both intriguing and delightful.

This inclination towards balanced flavours has deep historical roots. Before refined sugar became widespread, Asian desserts were sweetened with natural ingredients like honey and fruits. This tradition continues today, with many desserts maintaining a subtle sweetness that allows other flavours to shine.

One of my favourite Asian desserts is a classic Taiwanese treat: Grass Jelly, Taro Balls, and Sweet Potato Balls in Warm Soya Milk. This dessert is a perfect example of how East Asian sweets can be both refreshing and satisfying. The combination of chewy taro and sweet potato balls with the soft texture of grass jelly, all bathed in warm soya milk, is simply irresistible.

Taro balls are a beloved Taiwanese dessert originating from Jiufen, a popular tourist destination. These chewy balls, known for their QQ texture, are made from taro and sweet potato. Traditionally, only taro and sweet potato flavours were available, but today, you can find a variety of flavours including purple sweet potato, matcha, and chestnut.

This dessert can be enjoyed in many ways, hot or cold. During summer, I love having it cold with grass jelly, boba pearls, and cream, reminiscent of treats from Meet Fresh. In winter, I prefer it warm, sometimes adding Tangyuan in a brown sugar ginger broth. It’s also delicious with taro sago.

Grass Jelly, Taro Balls, and Sweet Potato Balls in Warm Soya Milk offer a delightful medley of textures and flavours. Grass jelly provides a smooth, slightly bitter contrast to the chewy taro and sweet potato balls. The warm soya milk adds a creamy, comforting element, making this dessert perfect for any season.

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Grass Jelly, Taro Balls and Sweet Potato Balls in Warm Soya Milk

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  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 8 1x
  • Category: Snack
  • Cuisine: Taiwanese

Description

Grass Jelly, Taro Balls, and Sweet Potato Balls in Warm Soya Milk is a Taiwanese dessert featuring chewy taro and sweet potato balls, smooth grass jelly, and creamy soya milk.

 


Ingredients

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Instructions

  1. In a small pot boil water and cook frozen colourful taro balls according to packet instructions, once cooked, drain then set it aside.
  2. In a saucepan, warm the soya milk over medium heat. Stir in the sugar until dissolved.
  3. To serve, place a few cubes of grass jelly, a spoonful of young coconut meat, and a portion of cooked sago pearls into each bowl.
  4. Add a handful of the frozen colourful taro balls .
  5. Pour the warm soya milk over the mixture.
  6. Serve

 

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Published by
Raymund
Tags: Dessert

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