Chinese cuisine

Easy

Frosted Crispy Taro Balls

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Directly translating to frosted taro balls, this is a dessert sure to please you. Reminiscent of donut holes, this is instead made with taro and egg yolk, which creates a rich flavor and texture, which is then enveloped in a sugary glaze. We promise you’ll be pleasantly surprised!

Recipe

PRE TIME: 10 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 1 hr 40 min

2 SERVING

Ingredients:

Taro Balls
2 lb. Taro
1½ qt. Water
8 oz. Salted duck egg yolk
2 oz. Roasted bacon
1/4 tsp. Salt
1/8 tsp. White pepper
1½ tbsp. Milk
1 tbsp. Chopped cilantro
1 tbsp. Flour
Coating
4 oz. Flour
1 tsp. Dry yeast
1 tsp. Baking powder
1/4 cup Corn starch
1¼ cup Water
1 tsp. Cooking oil
Deep-fry
2 qt. Cooking oil
Sugar Glaze -
1/2 cup Crystal sugar
1/2 cup Water
Garnish
1/2 tsp. Matcha powder

Directions:

Step 1

Peel the taro then cut into 1inx1in cubes.

Step 2

In a medium cooking pot, over high heat, boil enough water, add the taro cubes, then turn the heat to low, cook for 8-10 minutes until soft. Remove and drain. Mash into mush when it's cool.

Step 3

Mince the steamed salted egg yolk and cooked bacon, then mix them together.

Step 4

In a large bowl, mix taro, salty egg yolk and bacon mixture, salt, ground white pepper, milk, minced cilantro, and flour, then make into ping pong ball-sized balls.

Step 5

In a bowl, mix flour, yeast, baking powder, cornstarch and water, when is completely mixed, add in oil and mix well. set aside.

Step 6

In a wok over high heat, add 2.5 qt oil, when the oil temperature reaches 300°F-350°F/150°C-170°C, fry the taro balls for 2-3 minutes until lightly golden. Remove and drain.

Step 7

In another cooking pan over medium heat, add rock sugar and 0.5 cup of water, stir constantly for about 2-3 minutes until the rock sugar is melted; continue stirring until the liquid becomes completely frosty white; add in the taro balls, gently shake the pan until the balls are fully coated with the sugar frost.

Step 8

Put the balls on a plate, sprinkle matcha powder on top. The matcha powder is to adds flavor and reduces greasiness. You may add it according to your personal preference.

Step 9

Notes: Cook the taro and salty egg yolk thoroughly, mash them until no more lumps. Follow the proportion of the ingredients for the sugar coating exactly. Otherwise, it will not puffy When deep frying, the oil temperature can not be too high, pay special attention to the heat while deep frying. When making the sugar coating, the sugar liquid changes quickly, be quick and careful, otherwise, the balls will not coated with the sugar frost, or the sugar will become scorched.