Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, taro and sweet potato congee (dessert). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Add the purple sweet potato and yellow potato cook until soft. Add the taro chunks, corn and sugar (taste it look for sweet creamy taste) and tapioka pearls cook until soft congee consistency. This will often tint the congee yellow.
Taro and sweet potato congee (dessert) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Taro and sweet potato congee (dessert) is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook taro and sweet potato congee (dessert) using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Taro and sweet potato congee (dessert):
- Get 1/2 large taro diced into big chunks and steam for 10 minute
- Prepare Fresh coconut milk of 1 coconut (milk it to app. 1.5 litre)
- Make ready Panda leaves for fragrant
- Take 1 cob of corn dettach from cob
- Prepare Tapioka pearls (cooked)
- Prepare Purple sweet potato diced
- Take Sweet potato (yellow) diced
- Take Castor sugar enough for sweetness
Vary the amount of tapioca flour for the taro, orange and purple sweet potatoes depending on their starch content. As a rule of thumb, taro will need the least, purple sweet potato a bit more and orange sweet potato the most. Cook the balls, red bean and ginger syrup all at once to save time. A favourite among the local taiwanese, taro and sweet potato balls are a hit with tourists too.
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.
It was also a top-of-the-list dessert for us when my friends and I visited in June this year. Immediately transfer steamed yam to a mixing bowl and mash with a hand masher until mashed. The colour of mashed taro makes the dessert appear crystal purple or grey. The mashed taro can be replaced by mashed sweet potato or ground mung bean and becomes the yellow sweet potato ball (地瓜圓) or the green mung bean ball (綠豆圓). The dessert can be served with syrup either icy or hot.
So that’s going to wrap it up for this special food taro and sweet potato congee (dessert) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
