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Home / Taro & Sweet Potato Balls

Taro & Sweet Potato Balls

Cooking Method

Ingredients

Mixture A - Jaggery Granita

Crushed ice 300 g
Water 200 ml
Cap Bintang Jaggery Powder 150 g
Salt 3 g

Mixture B – Black Glutinous Rice Porridge

Black glutinous rice 100 g
Sugar 20 g
Water 1 litre

Mixture C – Taro Ball

Yam 200 g

(peeled & diced)
Cap Kapal ABC Tapioca Starch 35 g
Cap 3 Kambing Glutinous Rice Flour 30 g
Cap Bintang Green Bean Starch 20 g
Sugar 30 g
Salt 1 g
Boiling water 50 ml

Mixture D -Sweet Potato Ball

Sweet potato 200 g

(peeled & diced)
Cap Kapal ABC Tapioca Starch 35 g
Cap 3 Kambing Glutinous Rice Flour 30 g
Cap Bintang Green Bean Starch 20 g
Sugar 30 g
Salt 1 g
Evaporated milk 150 ml

(optional)

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