Taiwanese Taro Ball

Taiwanese Taro Ball

芋圓材料 ( 份量: 2 ~ 4 人 ):

  • 芋頭 100 g
  • 地瓜粉 30 g
  • 在萊米粉 10 g
  • 砂糖 2 小匙
  • 清水 30 ml – 50 ml (視乎麵糰的濕度)

地瓜圓材料:

  • 黃色地瓜 100 g
  • 地瓜粉 30 g
  • 在萊米粉 10 g
  • 砂糖 1 小匙 + 1/2 小匙
  • 清水 30 ml – 50 ml (視乎麵糰的濕度)

桂花黑糖薑茶糖水材料:

  • 清水 250 ml (1 cup)
  • 黑糖 40 g
  • 薑片 5 片
  • 桂花 1 大匙
  1. 芋頭、地瓜去皮,切丁,中火蒸 20 分鐘變軟,用叉子壓成泥,如想吃到芋頭或地瓜的顆粒,可不用完部壓碎,肥丁喜歡沒有顆粒的,所以盡量壓碎
  2. 將芋泥放入大碗中,放入砂糖攪拌,再加入地瓜粉及在萊米粉,揉成麵糰,不要一次過加入配方中的清水份量,邊揉邊看情況加入水份。每個芋頭和蕃薯的含水量有差異,每次要看個別情況調節,肥丁的芋頭蒸熟後曾放進冰箱冷藏,麵糰很乾,這次用了 50 ml 的清水。可以用廚師機也可以揉。肥丁用 Kitchen Aid 攪拌麵糰,2 速 ( 最慢的速度 ) 10 分鐘。地瓜圓的做法也是一樣
  3. 麵糰搓揉到三光 ~ 碗光 ( 碗裏沒有粉剩下)、手光 ( 手不黏麵糰 )、麵光 ( 麵糰表面光滑) 即可,用力壓麵糰有少許裂開,煮好後彈性較好。如太乾裂開,水份多加一點
  4. 搓好的麵糰切成 4 份,每份搓成長條形,搓揉的力度不可太大,輕輕推開,否則容易裂開,如覺得黏可撒一點地瓜粉
  5. 長條形麵糰排好,切成約 1.5 cm 的芋圓丁,將切邊用手輕按成圓角 ( 做出來漂亮一點,不介意外表可省略 )。非即吃不要切丁,將整個麵糰用保鮮膜包好放入冰箱,吃的時候才切丁
  6. 燒一鍋滾水,水滾後放入芋圓及地瓜圓,中火煮至浮起,再煮 1 分鐘撈起,放入冰水中可令質感更Q。撈起後加入糖水中即可享用

桂花黑糖薑茶糖水的做法:

  1. 煮一鍋滾水,水滾後放入芋圓及地瓜圓,中火煮至浮起,再煮 1 分鐘撈起,放入冰水中可令質感更Q。撈起後加入糖水中即可享用

   點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

I fell deeply in love with taro and sweet potato balls during my first trip to Taiwan.This soft, sweet, chewy with a shiny slippery surface Taro ball dessert is a traditional Taiwanese dessert made popular in Jiufen (九份) and hence most people refer it as “Jiufen Taro Ball”. It is easy to make at home step-by-step in this recipe.

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Taro Ball Ingredients  ( Serve 2 ~ 4 )

  • 100 g  Taro
  • 30 g  Sweet Potato Flour
  • 10 g Rice Flour
  • 2 tsp Caster Sugar
  • 30 ml – 50 ml Water ( Depends on how moist of Taro )

Sweet Potato Ball Ingredients 

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  • 100 g Sweet Potato
  • 30 g Sweet Potato Flour
  • 10 g  Rice Flour
  • 1 tsp + 1/2 tsp Caster Sugar
  • 30 ml – 50 ml Water (Depends on how moist of Sweet Potato )

Osmanthus Ginger Brown Sugar Syrup Ingredients 

  • 250 ml Water  ( 1 cup )
  • 40 g Brown Sugar
  • 5 Finely Sliced Ginger
  • 1 tbsp Osmanthus

Prepare Taro & Sweet Potato Ball 

1. Peel taro and sweet potato, cut into chunks. Cook both in the in a steamer for 20 minutes until soft.  Crumble taro and sweet potato into a separate bowl.

2. In a mixing bowl, combine the mashed taro, sugar, mix well and follow by sweet potato flour, rice flour and little bit water. Knead into a dough, add more water if the dough is too dry.  You can use Kitchen Aid to do the kneading, speed 2 ( Kitchen Aid ) for 10 minutes. Do the same steps to sweet potato.

3. Knead the dough throrothly until no flour left on mixing bowl, on hand and on the dough. If the dough is easy to crack during kneading, add some more water.

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4. Divided the dough into 4. Gently roll to a rope shape. If it is sticky, sprinkle with some sweet potato flour.

5. Cut the rope shape dough into 1.5 cm cube, smooth the edges. If it is not serve immediately, don’t cut the dough and wrap with a plastic bag. Stored in fridge.

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6. Bring a pot of water to boil, add the taro & sweet potato balls over medium heat. They are cooked when floating up on surface, let it simmer for 1 more minutes. It is more chewy put immediately into ice water. Then ready to serve with Osmanthus Ginger Brown Sugar Syrup.

Prepare Osmanthus Ginger Brown Sugar Syrup

1.  Simmer osmanthus and sliced ginger with water over low heat. Cook for 10 ~ 15 minutes until you can smell the fragrant of ginger. Add brown sugar until dissolved, remove from heat.  

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Taiwanese Taro Ball

Ingredients

芋圓材料 ( 份量: 2 ~ 4 人 ):

  • 芋頭 100 g
  • 地瓜粉 30 g
  • 在萊米粉 10 g
  • 砂糖 2 小匙
  • 清水 30 ml - 50 ml 視乎麵糰的濕度

地瓜圓材料:

  • 黃色地瓜 100 g
  • 地瓜粉 30 g
  • 在萊米粉 10 g
  • 砂糖 1 小匙 + 1/2 小匙
  • 清水 30 ml - 50 ml 視乎麵糰的濕度

桂花黑糖薑茶糖水材料:

  • 清水 250 ml 1 cup
  • 黑糖 40 g
  • 薑片 5 片
  • 桂花 1 大匙

Instructions

  1. 芋頭、地瓜去皮,切丁,中火蒸 20 分鐘變軟,用叉子壓成泥,如想吃到芋頭或地瓜的顆粒,可不用完部壓碎,肥丁喜歡沒有顆粒的,所以盡量壓碎
  2. 將芋泥放入大碗中,放入砂糖攪拌,再加入地瓜粉及在萊米粉,揉成麵糰,不要一次過加入配方中的清水份量,邊揉邊看情況加入水份。每個芋頭和蕃薯的含水量有差異,每次要看個別情況調節,肥丁的芋頭蒸熟後曾放進冰箱冷藏,麵糰很乾,這次用了 50 ml 的清水。可以用廚師機也可以揉。肥丁用 Kitchen Aid 攪拌麵糰,2 速 ( 最慢的速度 ) 10 分鐘。地瓜圓的做法也是一樣
  3. 麵糰搓揉到三光 ~ 碗光 ( 碗裏沒有粉剩下)、手光 ( 手不黏麵糰 )、麵光 ( 麵糰表面光滑) 即可,用力壓麵糰有少許裂開,煮好後彈性較好。如太乾裂開,水份多加一點
  4. 搓好的麵糰切成 4 份,每份搓成長條形,搓揉的力度不可太大,輕輕推開,否則容易裂開,如覺得黏可撒一點地瓜粉
  5. 長條形麵糰排好,切成約 1.5 cm 的芋圓丁,將切邊用手輕按成圓角 ( 做出來漂亮一點,不介意外表可省略 )。非即吃不要切丁,將整個麵糰用保鮮膜包好放入冰箱,吃的時候才切丁
  6. 燒一鍋滾水,水滾後放入芋圓及地瓜圓,中火煮至浮起,再煮 1 分鐘撈起,放入冰水中可令質感更Q。撈起後加入糖水中即可享用

桂花黑糖薑茶糖水的做法:

  1. 煮一鍋滾水,水滾後放入芋圓及地瓜圓,中火煮至浮起,再煮 1 分鐘撈起,放入冰水中可令質感更Q。撈起後加入糖水中即可享用

44 thoughts on “Taiwanese Taro Ball

  • Wednesday February 27th, 2019 at 05:36 PM
    Permalink

    老師,攪拌粉團可以用手或攪拌機嗎?謝謝!

    Reply
  • Tuesday September 18th, 2018 at 12:10 PM
    Permalink

    請問可以用蓮藕粉去代替米粉嗎?

    Reply
    • Tuesday September 18th, 2018 at 12:51 PM
      Permalink

      我沒用過蓮藕粉
      但蓮藕粉有黏性
      米粉沒有

      Reply
  • Saturday December 2nd, 2017 at 08:06 PM
    Permalink

    想問一下
    不切丁的粉糰放入冰箱,冰箱是只結冰那一層還是不結冰那一層?

    Reply
  • Monday July 3rd, 2017 at 07:37 PM
    Permalink

    感謝版主的勞心教導!以下是我的経驗:
    姊姊賣花茶也賣過燒仙草,珍珠奶茶!
    我學會如果要保存在””室溫下”””,建議泡在泠的糖水中,(一天在室溫68-72華氏中可以的)
    通常只有吃的時候才加入,澱粉在溫度高會變軟,溫度太低會變硬。
    室溫時候最好吃Q(泠的時候吃,不要熱或冰)

    Reply
  • Friday March 17th, 2017 at 01:37 AM
    Permalink

    請問粉要篩過嗎?

    Reply
    • Friday March 17th, 2017 at 09:13 AM
      Permalink

      芋圓的彈性來自搓揉
      及地瓜粉和水的比例
      過篩不過篩
      分別不大

      Reply
  • Wednesday November 30th, 2016 at 09:58 PM
    Permalink

    Beside kln city … do u know if shum shui po has Taiwan store I can buy from ?

    Reply
    • Wednesday November 30th, 2016 at 10:21 PM
      Permalink

      深水埗肥丁不熟,最近發現淘寶有台灣進口的,網購去了

      Reply
  • Thursday November 3rd, 2016 at 09:35 AM
    Permalink

    芋圓我都做過但做出黎既口感同出街食唔同既係冇左煙韌口感。如果要做到煙韌效果有冇咩地方要注意,或者建議??!!

    Reply
    • Thursday November 3rd, 2016 at 11:46 AM
      Permalink

      地瓜粉一定要用台產的,因為台產地瓜粉不是純地瓜
      另外就是芋頭本身水份太多,每個芋頭含水不同
      搓好的麵糰型先取一小塊煮熟
      如覺得口感不夠 Q
      試試再加多些地瓜粉
      直到用手壓下去剛好少許裂開的程度
      口感就會有改善

      Reply
  • Saturday August 13th, 2016 at 08:12 AM
    Permalink

    肥丁你好,請問你所指的蕃薯粉是不是可用市售的那種大陸牌子(福建產的)做?我試過可是口感怪怪的不像芋圓,試過煮再久點又粉瀾口感,第一次做失敗了不敢再做,又不知怎做請指教,謝謝!

    Reply
    • Sunday August 14th, 2016 at 11:06 PM
      Permalink

      大陸牌子品質參差,所以品質不保證
      肥丁用台灣產的

      Reply
  • Wednesday August 10th, 2016 at 11:55 PM
    Permalink

    请问放冰箱可以放多久?还有在莱米粉是粘米粉吗?

    Reply
    • Thursday August 11th, 2016 at 12:58 AM
      Permalink

      一般新鮮做的食材冰箱放 2 個晚上最好食用完畢
      在莱米粉是粘米粉
      所用來磨米粉的米質不同
      互相代替可以

      Reply
      • Thursday August 11th, 2016 at 05:05 PM
        Permalink

        谢谢你?… 现在开始弄了☺

        Reply
  • Sunday May 22nd, 2016 at 11:11 PM
    Permalink

    hi 在來米粉可以在那買到呢?

    Reply
    • Monday May 23rd, 2016 at 05:53 PM
      Permalink

      九龍城城南道買台灣食品的店有
      用粘米粉都可以

      Reply
  • Friday November 6th, 2015 at 11:33 PM
    Permalink

    蕃薯粉是sweet potato flour 嗎??

    Reply
    • Friday November 6th, 2015 at 11:44 PM
      Permalink

      對,台灣應該稱為地瓜粉

      Reply
      • Sunday November 15th, 2015 at 09:04 PM
        Permalink

        可是你用的地瓜粉寫的是tapioca,而 tapioca 是應該是木薯粉。
        用sweet potato flour 和 tapioca 口感上有什麽分別?
        謝謝

        Reply
        • Sunday November 15th, 2015 at 10:17 PM
          Permalink

          有些地區的讀者很難買到地瓜粉,木薯粉是最接近的代替品,文中說是可是代替,不是地瓜粉 = tapioca 唷
          木薯粉口感比較軟糯 (印尼糕點的口感),地瓜粉更爽硬一點
          口感較難用筆墨去形容,最好自己嘗試一下

          Reply
  • Thursday April 16th, 2015 at 09:09 PM
    Permalink

    再萊米粉是不是蓬萊米粉??

    Reply
  • Wednesday January 21st, 2015 at 01:16 PM
    Permalink

    請問非即吃放冰箱,是指放雪糕的冰箱?

    Reply
  • Wednesday September 17th, 2014 at 07:31 PM
    Permalink

    蕃薯粉可用糯米粉代替嘛?

    Reply
  • Friday November 15th, 2013 at 02:15 AM
    Permalink

    請問綠豆圓怎麼做?

    Reply
  • Friday July 26th, 2013 at 08:51 PM
    Permalink

    丁姐,請問地瓜粉 ( 蕃薯粉 )包裝上是否有寫成分是樹薯淀粉?

    Reply
  • Monday June 24th, 2013 at 12:39 PM
    Permalink

    可否告訴我賣台灣食品店的地址?謝謝!^_^

    Reply
  • Saturday May 18th, 2013 at 10:02 PM
    Permalink

    您好,請問碗裏那些黑色一片片的是…?

    Reply
  • Saturday January 19th, 2013 at 04:49 PM
    Permalink

    Hello! I wanna know the location of the store which sell taiwan grocery in kowloon city,can you tell me ?

    Reply
  • Wednesday September 12th, 2012 at 07:03 AM
    Permalink

    夏天加入冰品或冷飲中冬天加入燒仙草或熱豆花一年四季都吃得到呢!!~

    Reply

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