Taro and Purple Sweet Potato Dessert with Rice Balls

Ingredients

Quantities are included where specified in the original recipe.

• 150 gtaro
• 90 gpurple sweet potato
• 250 gmilk
• 30 gcondensed milk (the source permits sugar instead, but gives no sugar amount)
• small glutinous rice balls
• optionalleftover cooked taro and purple sweet potato
• optionalextra milk
• jiuniang (sweet fermented rice)
• a littleosmanthus honey

Step-by-Step Instructions

1. 01

   Steam taro and purple sweet potato until cooked. Blend with milk and condensed milk until smooth. The source allows sugar instead of condensed milk but gives no replacement amount.

2. 02

   Boil rice balls until cooked and cool them.

3. 03

   If extra cooked taro and purple sweet potato are available, the source suggests mixing with a little milk and shaping into small balls.

4. 04

   Pour the taro mixture into a bowl and top with jiuniang, rice balls, optional taro balls and osmanthus honey.

Illustrated Cooking Guide

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Cooking Method