Taiwanese Tapioca Ball Dessert | Sweet Potato and Ube Balls
A refreshing bowl chewy ube & sweet potato balls, refreshing grass jelly, sweet red bean, rich ginger infused coconut milk with sago, fresh mango, and a drizzle of condensed milk.
Equipment
- Steamer
- Masher
- Instant Pot
Ingredients
- 200g Adzuki Beans
- 1/4 cup Coconut Sugar substitute for brown sugar
- 300g Japanese Purple Yam (Ube)
- 300g Sweet Potato
- 200-250g Tapioca Starch/ Flour
- 2/3 cup Coconut Sugar adjust for sweetness
- 1/2 cup tapioca pearls (mini)
- 1" Ginger sliced
- 1 can Coconut milk
Assembly
- 2 cups Crushed Ice
- 1 can Grass Jelly cubed into 1 cm pieces
- 1.5 cups Mango (frozen / fresh) roughly cubed
- 1 can Condensed milk
Instructions
Red Bean
- Soak adzuki beans in warm water for 15-30 minutes. Drain and using an Instant Pot, combine beans in and fill with enough water to cover the beans. Manual High Pressure for 25 minutes. Quick Release.
- Allow the red bean to cool for 5 minutes, using a colander drain the excess bean water. Combine 1/4 cup of coconut sugar and set aside.
Ube and Sweet Potato Balls
- Peel and cube the sweet potato and Japanese purple yam (ube). Boil water with a steamer rack. Once boiled, steam the sweet potato and ube separately for 30 minutes until fork tender.
- Using a fork or a masher, mash the sweet potato and ube separately until smooth. Add in 1/3 cup coconut sugar to the sweet potato and ube while they are still hot.
- Add in 100-110g of tapioca starch/ flour into each of the bowls. Mix and knead the mixture together until it forms a ball. If it is to "sticky" add in 10g of tapioca starch until it no longer is. If it's too "dry" add in 10g of water.
- Dust your working station with tapioca starch. Divide the dough into 4 equal portions. Roll and shape each portion into a long log approximately 1.5 cm in diameter. Cut into 2cm pieces. Dust more tapioca starch to prevent them from sticking together.
Ginger Coconut Milk Sago
- Using a small pot, heat up 4 cups of water. Once boiled, add in 1/4 cup of sago (small tapioca pearls). Cook for 20 minutes or until the pearls are clear. Drain and set aside.
- Heat up 1 cup of water with 1" ginger slices with 1 2" piece of rock sugar or 1/4 cup brown sugar for 10 minutes. Cool and set aside.
- In a medium sized bowl, add in your ginger sugar mixture, 1 can of coconut milk, and sago pearls. Chill in the fridge until ready to serve.
Cook the tapioca balls
- Using a medium pot, boil 5 cups of water. Once boiled, carefully lower in your tapioca balls (average out about 8-10 pieces per person). Cook for 5 minutes until the tapioca balls floats. Drain and place them into ice cold water until you are ready to serve.
Assembly
- Using a small serving bowl, add 1/2 cup of crushed ice (optional). Place in your tapioca balls, 3 tbsp mango, 3 tbsp grass jelly, 1 heaping scoop of red bean in the centre. Next carefully add in your coconut milk sago mixture until it fills the top of the bowl. Finish with a drizzle of condensed milk! Enjoy!