Taro and Purple Sweet Potato Mochi Balls in Coconut Milk 芋頭紫薯糯米糍糖水

A comforting Cantonese dessert featuring chewy mochi balls made from taro and purple sweet potato, served in a warm, fragrant coconut milk soup.

Nutrition (per serving)

Ingredients

• 200g Fresh Taro, peeled and diced
• 150g Purple Sweet Potato, peeled and diced
• 150g Glutinous Rice Flour
• 80ml Water (divided, for mochi dough)
• 400ml Coconut Milk
• 80g Sugar (rock sugar or granulated sugar)
• 150ml Water (for sweet soup base)
• 1 Pandan Leaf, tied in a knot (optional, for fragrance)

Steps

1. Steam taro and purple sweet potato. Mash steamed taro and purple sweet potato separately.
2. Combine mashed taro with half of the glutinous rice flour and water. Knead until dough is smooth.
3. Combine mashed purple sweet potato with the remaining glutinous rice flour and water. Knead until dough is smooth.
4. Roll both taro and purple sweet potato doughs into small balls.
5. Bring water to a boil. Add mochi balls and cook until they float. Remove cooked mochi balls and transfer them to cold water.
6. In a pot, combine coconut milk, sugar, water, and pandan leaf. Bring to a gentle simmer, stirring until sugar dissolves.
7. Drain cooked mochi balls. Add them to the warm coconut milk soup. Serve warm.

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