Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, taro and sweet potato congee (dessert). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Taro and sweet potato congee (dessert) is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Taro and sweet potato congee (dessert) is something that I’ve loved my whole life.
Sweet Potato Congee is a Hokkien staple consisting of plain rice porridge and tender sweet potatoes. Bubur Cha Cha, a popular Malaysian coconut based dessert with yam, taro, sweet potatoes, black… Each taro and sweet potato ball is wonderfully chewy and made with all natural ingredients. The only other thing that will take your dessert soup to a whole new level is to have it with a soothing ginger syrup! This dessert consists of many components and may take some time and effort to prepare but if you like desserts like this it will be worth it.
To get started with this recipe, we must prepare a few ingredients. You can have taro and sweet potato congee (dessert) using 8 ingredients and 4 steps. Here is how you cook it.
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The ingredients needed to make Taro and sweet potato congee (dessert):
- Prepare 1/2 large taro diced into big chunks and steam for 10 minute
- Make ready Fresh coconut milk of 1 coconut (milk it to app. 1.5 litre)
- Prepare Panda leaves for fragrant
- Take 1 cob of corn dettach from cob
- Take Tapioka pearls (cooked)
- Prepare Purple sweet potato diced
- Take Sweet potato (yellow) diced
- Prepare Castor sugar enough for sweetness
It can be found in almost every part of Taiwan, among which Jiufen's taro ball is said to be the most famous. The taro balls can be made by mixing mashed taro with water and sweet potato flour or potato flour. Smash taro well, mix in sugar when the taro is still hot. Knead to form a soft ball, add water if needed.
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Steps to make Taro and sweet potato congee (dessert):
- Bring your pandan and coconut milk to boil on a low heat, (keep stirring to avoid your coconut milk fat from separate from the liquid). Add the purple sweet potato and yellow potato cook until soft. Keep stirring.
- Add the taro chunks, corn and sugar (taste it look for sweet creamy taste) and tapioka pearls cook until soft congee consistency. Put the heat off when it's done.
- Serve while it's hot or put ice cubes before you serve (i like mine in the fridge before i eat them).
- Tips : you can subtitute your tapioka pearls with chia pudding. Just add it on the final step after the heat is off, stir to combine.
Smash taro well, mix in sugar when the taro is still hot. Knead to form a soft ball, add water if needed. Add more flour is your mixture is too wet and more water if the mixture. This Yam/Taro congee is my mom's friend's recipe. She is such a good cook and this congee is one of my favorite recipes from her.
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