Ingredients
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taro balls
- 200 g of taro
- 50 g of brown sugar
- 80 g tapioca flour
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sweet potato balls
- 200 g sweet potato
- 80 g tapioca flour
- 25 g of brown sugar
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soup
- 10g ginger
- 5 tablespoon(s) of black sugar or brown sugar
- 2 tablespoons dried longan (optional)
- 1 tablespoon(s) goji berries (optional)
Preparation
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Peel the taro and sweet potato, cut them into small pieces and steam them separately for about 15 minutes.
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Mash the taro while still hot, adding the brown sugar then, little by little, the tapioca flour. Mix to obtain a taro paste. Take 30 g of this paste and cook it in 5 cl of boiling water until it rises to the surface (1 to 2 minutes).
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Mix the cooked taro paste with the raw one and work it by hand. Add water little by little, until you have a smooth ball of dough.
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Repeat the same steps to make the sweet potato balls.
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Prepare the soup. Heat the sliced ginger in 70 cl of water for 10 minutes.
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Add the sugar, longan and goji berries.
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Leave to simmer for another 2 minutes over low heat.
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Roll the taro and sweet potato pasta lengthwise. Cut the sausages into 2 cm rounds, then form into balls. Cook them for 3 minutes in water, drain them and add them to the soup. Serve hot.