Taro Coconut Milk with Mini Tangyuan 香芋椰汁迷你湯圓

A comforting and creamy dessert featuring mashed taro blended with rich coconut milk, studded with chewy mini glutinous rice balls.

Nutrition (per serving)

Ingredients

• 300g Fresh Taro, peeled and cubed
• 200ml Coconut Milk
• 50g Granulated Sugar (for taro mixture)
• 100ml Water (for steaming taro)
• 100g Glutinous Rice Flour
• 80ml Water (for tangyuan dough)
• 30g Granulated Sugar (for tangyuan syrup)
• 500ml Water (for cooking tangyuan)
• 50ml Hot Water (for tangyuan syrup, to prevent sticking)

Steps

1. Steam the peeled and cubed Fresh Taro using Water (for steaming taro) until very tender.
2. Mash the steamed taro with Coconut Milk and Granulated Sugar (for taro mixture) until smooth. Set aside.
3. In a bowl, combine Glutinous Rice Flour with Water (for tangyuan dough) to form a smooth dough.
4. Roll the dough into small balls (mini tangyuan).
5. Boil Water (for cooking tangyuan), then add the shaped tangyuan and cook until they float to the surface.
6. Remove the cooked tangyuan and place them in a small bowl with Granulated Sugar (for tangyuan syrup) and Hot Water (for tangyuan syrup, to prevent sticking).
7. Ladle the mashed taro and coconut milk mixture into serving bowls. Add the prepared mini tangyuan. Serve warm.

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