Jiu Fen Taro Ball 九份芋圆 (2)

The weather is crazily hot these day.  Guess we are entering into one of our 3 season, the hottest.  Will be nice to have something cold for dessert later.

Today I tried another Jiu Fen Taro Ball 九份芋圆 (2) recipe and this time round, using a combination of tapioca flour and rice flour.

Findings: The texture is softer and less chewy.  For those who don't fancy too chewy texture, this will be a good recipe.

As for this recipe, the "expansion" is not that great so actually I can afford to cut it bigger.

My girl loves this and luckily I had prepared a big tub for her to dig in. 

What you need:

100g yam, skinned and cubed
10g rice flour
30g tapioca flour
2 tsp sugar
20 - 50g water (increase this slowly)

100g sweet potatoes, skinned and cubed
10g rice flour
30g tapioca flour
1 tsp sugar
20-50g water (increase this slowly)

Method:

Steam yam (sweet potatoes), add sugar and mashed it up.

Mix in rice flour and tapioca flour.

Add in water and knead to form a soft dough.  Start with 20g and slowly increase the water until you achieve the soft consistency.

Flatten into a rectangle and cut into strips and then to cubes.  (Try to do small coz it will grow big after boiling).


Enjoy!