Gluten-Free Chewy Taro Balls
Indulge in the delightful texture and tropical flavor of Gluten-Free Chewy Taro Balls, a classic Asian dessert that's both satisfying and naturally gluten-free. Crafted with fresh taro root, glutinous rice flour, and tapioca starch, these soft, chewy bites offer a comforting twist to traditional sweets. Each taro ball is boiled to tender perfection before being served in warm, velvety coconut milk, making it a delectable treat for any time of the day. Perfect for those seeking a gluten-free dessert, this recipe combines simple ingredients with a hands-on cooking technique that's both therapeutic and rewarding. Whether enjoyed warm or at room temperature, these taro balls deliver authentic flavors and a unique texture that will impress your taste buds and transport you to Southeast Asia.
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Ingredients
- 500 grams fresh taro root
- 250 grams glutinous rice flour
- 50 grams tapioca starch
- 50 grams granulated sugar
- 100 milliliters water
- 200 milliliters coconut milk
Directions
Step 1
Peel the taro root and cut it into small chunks. Place the chunks in a steamer and steam for about 20 minutes or until completely soft and tender.
Step 2
While the taro is still warm, mash it in a large mixing bowl until smooth. It's okay if there are a few small lumps.
Step 3
In a separate bowl, mix the glutinous rice flour, tapioca starch, and granulated sugar until evenly combined.
Step 4
Gradually add the flour mixture to the mashed taro, mixing it in with a wooden spoon or by hand. Slowly add the water while kneading the mixture to form a dough. The dough should be soft, pliable, and slightly sticky, but not too wet. If it's too dry, add a bit more water, one tablespoon at a time.
Step 5
Divide the dough into smaller portions and roll each portion into long logs, about 1 cm in diameter. With a sharp knife, cut into small bite-sized pieces that resemble small pillows.
Step 6
Bring a pot of water to a boil. Add the taro balls and cook until they float to the surface, about 5-7 minutes. Allow them to boil for an additional minute once they float.
Step 7
Remove the cooked taro balls with a slotted spoon and transfer them to a bowl of cold water to cool and firm up.
Step 8
In a separate saucepan, gently heat the coconut milk over low heat until warm. Do not let it boil.
Step 9
Serve the taro balls in a bowl and pour over the warm coconut milk. Enjoy them warm or at room temperature.
Nutrition Facts
| Serving size | 1151.4 grams (1151.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1790 |
| Total Fat 2.30g | 3% |
| Saturated Fat 0.50g | 3% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 93mg | 4% |
| Total Carbohydrate 414.50g | 151% |
| Dietary Fiber 22.00g | 79% |
| Total Sugars 67.60g | |
| Protein 20.20g | 40% |
| Vitamin D 0IU | 0% |
| Calcium 219mg | 17% |
| Iron 4mg | 23% |
| Potassium 2638mg | 56% |
Source of Calories