【Fermented sweet rice and taro balls】
Chinese love to use the sweet rice, also known as glutinous rice, and glutinous rice flour to make desserts. This is a popular Chinese dessert dish that is one of my family’s favorite dishes during Chinese New Year celebration.
Prepare time: 20 minutes
Cook time: 30 minutes
1) 200g taro, peeled (170g), 6 tbsp water (90g);
2) 1 cup glutinous rice flour (160g), ¼ cup water (60g);
3) 15 pieces dried longan (15g);
4) 5 cups cold water (1200g), 1/3 cup sugar (62g);
5) ¼ cup small pearl tapioca(40g);
6) 1 cup fermented sweet rice;
7) 2 tbsp glutinous rice flour (28g), 2 tbsp water (30g);
8) 1 tsp dried osmanthus flower.
1: Peel taro (Picture 1), rinse with cold water and cut into tiny pieces and place in a bowl (Picture 2). Add 6 tbsp cold, cover with a plate and microwave for 2 minutes, stir and microwave 1.5 minutes. Stir and microwave 1 minute, repeat until the taro pieces are fully cooked. Mash the taro with a fork (Picture 3).
2: Add 1 cup glutinous rice flour (160g) (Picture 4) and ¼ cup cold water, combine to form a dough (Picture 5).
3: Fill a medium saucepan with 5 cups water and add dried longan, bring to a boil (Picture 5). Reduce to low heat, divide dough into 30 equal portions, form each portion into a small ball by rolling it between your palms, and add taro balls to the pot (Picture 7). Add ¼ cup small pearl tapioca (Picture 8), cook at low heat for 25 minutes until tapioca pearls become transparent.
4: Add 1 cup fermented sweet rice and cook for 2 minutes (Picture 9). Place all ingredients of Ingredient 7) in a bowl and mix well. Pour the glutinous rice flour water to the pot while stirring (Picture 10). Add 1 tsp dried osmanthus flower, cook for 1 minute. Sever immediately.