Sweet Taro Dumplings in Coconut Milk 芋圓椰汁糖水

A comforting dessert featuring soft, chewy taro dumplings served in a rich, sweet coconut milk soup. It's a delightful treat enjoyed warm or chilled.

Nutrition (per serving)

Ingredients

• 300g taro, peeled and cubed
• 100g glutinous rice flour
• 50ml water (for dough, adjust as needed)
• 20g granulated sugar (for dough)
• 400ml coconut milk
• 200ml water (for soup)
• 50g rock sugar (adjust to taste)
• 1 pandan leaf, knotted (optional)

Steps

1. Steam the taro until very soft, then mash it thoroughly.
2. In a large bowl, combine the mashed taro, glutinous rice flour, granulated sugar, and water. Knead into a smooth, pliable dough. Add more water if needed, one teaspoon at a time.
3. Roll the dough into small, bite-sized dumplings, about 1-1.5 cm in diameter.
4. Bring a pot of water to a rolling boil. Add the taro dumplings and cook until they float to the surface, plus another 30 seconds to ensure they are cooked through. Remove with a slotted spoon and set aside.
5. In a separate pot, combine the coconut milk, water (for soup), rock sugar, and knotted pandan leaf (if using). Heat over medium heat, stirring occasionally, until the rock sugar dissolves completely.
6. Remove the pandan leaf (if used). Add the cooked taro dumplings to the sweet coconut milk soup.
7. Serve the Sweet Taro Dumplings in Coconut Milk warm or chilled.

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