Jiu Fen Taro Ball 九份芋圆 (1)

Ever since my first bite into 九份芋圆 (1), I fell in love with it.  Attempted in Sept last year but I wasn't satisfied with the result.  

Some months back, I went to JB and had a bad counter until I went to KL, it rekindled my interest to make my own as the portion served is not enough to satisfy me.  

This apparently is a well-loved dessert in Taiwan and I can fully understand it.  Then again, my kids are not into soft chewy food so I can't always make these.  Such a pity.

With the success of my walnut sweet soup, I did a little change to the dumpling recipe as hubby prefers it sweeter and I agree with him.

Yam dumpling

80g yam
20g sweet potato flour

15g tapioca flour

3 tbsp castor sugar

water (only if the dough is dry)

Sweet Potato dumpling

80g orange sweet potato
20g sweet potato flour

5g tapioca flour

3 tbsp castor sugar

water (only if the dough is dry)

Method:

Steam yam/sweet potato.

While it is still hot, add in sugar and mash.

Add in the flour and knead to form a dough.

Roll into a thin cylinder.   Form a square tube.

Cut into small pieces (approx ½ cm).

With a pot of boiling water, add in the dumpling and cook until it floats and let it boil for another 1 min.

Remove and add to ice water.

This time round, I serve it together with chin chow, the black pearl, and simple syrup.


To cook black pearl

Bring a full pot of water to a brisk boil.

Add in black pearl.

Lower heat to med and let it boil for 10 - 15 mins.

Turn off heat and let it sit in the hot water (Covered) for 10 mins.

Drain off and let it sit in the ice water for 2 mins.

Drain and add to the dumplings.







I am submitting this post to Asian Food Fest #10 Aug 2014 : Taiwan hosted by travelling-foodies.

Have fun