Taro Balls Dessert with Mung Bean and Barley
By eating this combination of food, can helps us stay healthy and prevent heat stroke during this hot and humid weather. Remember to drink more water and stay safe.
Servings: 6 people
Calories: 331kcal
Ingredients
- 60 g Purple Sweet Potato
- 60 g Garnet Sweet Potato
- 60 g Taro
- 150 g Barley
- 150 g Mung Bean
- 2 Gum Tragacanth
- 75 g Tapioca Starch
- 2 litre Water
🧂 SEASONING
- 200 g Cane Sugar
- 1 tbsp Sugar for each dough Optional
Instructions
- Mung Bean, Barley and Gum Tragacanth soak overnight.
- Mung Bean and Barley cook with medium heat until boiled then turn low heat and cook until soft, add 100g cane sugar in each soup and stir well.
- Gum Tragacanth cook until boiled then filter and soak in cold water.
- Taro, Purple and Garnet Sweet Potato peel skin and cut dice then steam for 15 minutes.
- After steamed, mash it.
- Add tapioca starch, sugar(optional) and water to mashed Taro, knead until smooth dough. Same method with Garnet and Purple Sweet Potato. If the dough too dry may add little water or the opposite is add some tapioca starch. Remember add in little by little.
- Put in all Taro Balls into boiling water and cook one more minute after it all floated.
- After it put Barley, Mung Bean, Taro Balls and Gum Tragacanth in bowl then pour some soups, enjoy.
Video
Nutrition
Serving: 1Bowl | Calories: 331kcal | Carbohydrates: 76.7g | Protein: 5.4g | Fat: 0.7g | Saturated Fat: 0.2g | Sodium: 1651mg | Potassium: 1633mg | Sugar: 35.8g | Calcium: 39mg | Iron: 2mg