Ingredients
Yam ball
- 200 g yam peel and cut into large strips
- 50 g tapioca starch
- 4 tsp sugar
Sweet potato ball
- 200 g sweet potato peel and cut into large strips
- 50 g tapioca strarch
Purple sweet potato ball
- 200 g sweet potato
- 50 g tapioca starch
Toppings
- 5 tbsp light brown sugar
- 1 tube ready made grass jelly 480g, cut into large cube
- 200 g ready made red bean as desired
- 500 ml coconut milk
- Ice as desired
Instructions
Prepare yam and sweet potato
- Deskin and cut them into long strips that fits the opening of the food processor.
- In the food processor, attach the shredding disc.
- Shred the yam and sweet potatoes separately.
- Place them on the steamer plate. Steam for 15 mins till soft.
Mould yam and sweet potatoes
- Transfer steamed yam into a mixing bowl.
- Mash while yam is still warm. Once the mixture has cooled down, use hand to knead it till no visible flour.
- Add in more flour gradually if the dough is still wet and sticky. If the dough cracks, it means that it’s too dry and you can add in 1 tbsp of water at a time to knead to the desired consistency. Dough should be moist and smooth.
- Place the dough in a bowl, use a damp cloth to cover it. Let the dough rest for 15 mins for easy handling
- Repeat the same step for sweet potatoes.
- Once all the doughs are rested, take yam dough and place it on the table. Roll into a long strip and cut to desired size. Coat it with tapioca starch. Set aside.
- Repeat the same step for sweet potatoes.
Cook
- In saucepan, boil 1.5L water. Add in all the balls.
- Cover the lid for 2 – 3 mins till it floats on surface of water.
- Drain and transfer into a bowl, add in light brown sugar. #Tips: this will help to separate the balls and add a sweet note to the balls.
Assemble and serve
- In a food processor, attached the slicing disc. Add in ice cubes and slice it.
- Scoop into a serving bowl. Pour coconut milk over it.
- Top it up with grass jelly, red bean and balls.
- Serve immediately.