Taiwanese Sweet Soup (Sweet Potato Balls & Matcha Balls)
In Taiwan, taro ball is a famous and traditional Taiwanese dessert. We often eat taro balls with syrup and desserts like Tofu pudding (douhua) or grass jelly. The dessert can be served either hot or icy. Today, we are making different flavor balls, sweet potato ball and matcha ball. You can taste more flavor with Taiwanese Sweet Soup.
Equipment
- Hand Mixer
- Pot
- steamer or instant pot
Ingredients
Sweet Potato Balls
- 100 g sweet potato
- 180 g tapioca starch
- 30 g sugar
Matcha Balls
- 10 g matcha powder
- 80 g tapioca starch
- 40 g white sugar
- 30 g potato starch
- 100 ml water
Syrup
- 100 g golden sugar
- 500 ml water
Instructions
Make sweet potato ball
- We make sweet potato balls first. Peel and cube sweet potato on the plate. Steam sweet potato for 10 min until soft. (Note: You can cook sweet potatoes in a food steamer or instant pot.)
- Put the hot sweet potato into a mixing bowl. Add tapioca starch and sugar into the mixing bowl and mix with a hand mixer until form a soft dough.(Note: Some of the sweet potatoes are watery or dry. You can add more tapioca starch or a little water depends on different sweet potatoes varieties.)
- Roll the dough into a thick strip and dice into pieces. Place aside.
Make matcha ball
- Add the tapioca starch, potato starch, and matcha powder into a mixing bowl. Mix well and place aside.
- Add white sugar and water into a pot on medium-high heat. Bring to a boil and remove from the heat.
- Pour the hot syrup into the mixing powders and stir with rolling ping until form a soft dough.
- Again, roll the matcha dough into a thick strip and dice into pieces. Place aside.
Taiwanese sweet soup
- Now, we are making syrup. Add golden sugar and water in a pot on medium heat until boiling. Remove from the heat.
- Cook the sweet potato balls and matcha balls in boiled water for 3~5 minutes on medium heat until they float to the top. Then drain the balls.
- Place the balls into a bowl and add syrup.
- Serve Taiwanese Sweet Soup. Finish and enjoy
