Walnut soya beancurd with taro balls

beancurd)

medium

8 pax

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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Ingredients

Adjust Servings
1litre NutriSoy Fresh Soya Milk with Walnut (Reduced Sugar)
32g instant jelly powder
Brown sugar syrup (optional)
Sweet red bean (optional)
Yam balls:
300g yam
80g tapioca starch
40g potato starch
Sugar to coat yam balls
Purple sweet potatoes balls
300g purple sweet potatoes
80g tapioca starch
40g potato starch
Sugar to coat yam balls
Orange sweet potatoes balls
300g orange sweet potatoes
80g tapioca starch
40g potato starch
Sugar to coat yam balls

Directions

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.
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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.
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3.

Let it come to room temperature and refrigerate for at least 6 hours or overnight to set.
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4.

Steam taro, purple sweet potatoes and orange sweet potatoes for 20-25 minutes or until soft.
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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).
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6.

Roll the dough to 1cm thickness, then cut them into bite sized pieces.
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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
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8.

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