Name: Grass Jelly, Taro Balls and Sweet Potato Balls in Warm Soya Milk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: Taiwanese
Ingredients: 500 g frozen colourful taro balls; 500 g can grass jelly, cut into cubes; young coconut meat from 2 young coconuts, scraped and sliced; 1/2 cup small sago pearls, cooked; 4 cups soya milk, warmed; 1/4 cup sugar (adjust to taste)

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

Units Scale

500 g frozen colourful taro balls
500 g can grass jelly, cut into cubes
young coconut meat from 2 young coconuts, scraped and sliced
1/2 cup small sago pearls, cooked
4 cups soya milk, warmed
1/4 cup sugar (adjust to taste)

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Instructions

In a small pot boil water and cook frozen colourful taro balls according to packet instructions, once cooked, drain then set it aside.
In a saucepan, warm the soya milk over medium heat. Stir in the sugar until dissolved.
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.
Add a handful of the frozen colourful taro balls .
Pour the warm soya milk over the mixture.
Serve