Order Ingredients
Portions
Serves 4 ppl
Ingredients
Taro Filling:
- Fresh Taro – 300g ( Peeled and Cut into Small Pieces)
- Brown Sugar – 20g
- Unsalted Butter – 10g
- Milk – 2 Tbsp
Glutinous Rice Wrapper:
- Glutinous Rice Flour – 100g
- Warm Water – 90ml
- Sunflower Oil – 1 tsp
Ginger Soup:
- Dark Brown Sugar – 50g
- Dried Longan Kernal – 10g (Soaked for an hour)
- Fresh Ginger – 20g (Sliced into thin pieces)
Order Ingredients
Method
Taro Filling:
- Step 1: Steam the taro for 30 minutes and mash it when it is still hot. Add in the Brown Sugar & Unsalted Butter and mix well.
- Step 2: Add in the Milk and mix well. Divide the mixture into 8g sized balls.
Glutinous Rice Wrapper:
- Step 1: In a separate bowl, pour the Warm Water into the Glutinous Rice Flour bit by bit and mix well.
- Step 2: Divide the dough into 10g sized balls. Slightly press each dough ball so they are flattened. Insert the taro filling ball and wrap the dough ball completely around it. Repeat this step until all the dough is finished.
Ginger Soup:
- Step 1: Prepare a pan and boil 1L of water, add in the Ginger Slices, Longan Kernal & Dark Brown Sugar. Boil for 10 minutes until all the Sugar has Dissolved.
Combining the Dish:
- Step 1: Prepare another pan and boil 1L of water. Add in the Taro Glutinous Rice Balls and boil until all the balls float to the top. This shows that they are cooked. Pour away the water and put the Taro Glutinous Rice Balls into the Ginger Soup. Boil for another 1-2 minutes.
- Step 2: Ready to serve.