Walnut soya beancurd with taro balls – 芋圆豆花

Given the recent popularity of taro ball desserts, here’s our yummilicious variant on this dish!

We made 3 different colors of balls, using yam, purple, and orange sweet potatoes. Not only are they colorful, they can make a fun family activity too! We used NutriSoy Fresh Soya Milk with Walnut Reduced Sugar in a pot, and added instant jelly powder just before it boils to make the beancurd. With continual stirring it will result in an even mixture that’s perfect for the dessert.

Add optional toppings of red bean and brown sugar syrup based on your preference, and you’ll have a fun treat for the any day of the week.

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  • Servings: 8 pax

  • Time: 2 hours 2 hours (6 hours to set beancurd)

  • Skill: Intermediate

Ingredients:

  1. 1 litre NutriSoy Fresh Soya Milk with Walnut (Reduced Sugar)

  2. 32g instant jelly powder

  3. Brown sugar syrup (optional)

  4. Sweet red bean (optional)

Yam balls:

  1. 300g yam

  2. 80g topical starch

  3. 40g potato starch

  4. Sugar to coat yam balls

Purple sweet potatoes balls:

  1. 300g purple sweet potatoes

  2. 80g topical starch

  3. 40g potato starch

  4. Sugar to coat yam balls

Orange sweet potatoes balls:

  1. 300g orange sweet potatoes

  2. 80g topical starch

  3. 40g potato starch

  4. Sugar to coat yam balls

Steps:

  1. Heat 1 litre of NutriSoy Fresh Soya Milk with Walnut (Reduced Sugar) in a pot until just before it boils, keep stirring to prevent soya milk from burning.

  2. Stir in instant jelly powder and keep stirring to make sure it is evenly dissolved in the soy milk. Strain mixture into a heat resistant bowl.

  3. Let it come to room temperature and refrigerate for at least 6 hours or overnight to set.

  4. Steam taro, purple sweet potatoes and orange sweet potatoes for 20-25 minutes or until soft.

  5. While hot, mash yam and sweet potatoes. Then mix in tapioca and potato starch to each of them. Knead to form dough, add a little water if needed (depending on yam or sweet potatoes).

  6. Roll the dough to 1cm thickness, then cut them into bite sized pieces.

  7. Cook the yam and sweet potatoes balls in water. Once they float to the top let them cook for another minute before straining them to coat with sugar

  8. Serve with walnut soya beancurd. You can also add optional toppings of red bean and brown sugar syrup based on your preference.