Walnut Soya Beancurd with taro balls
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Walnut Soya Beancurd with Taro Balls

Taro ball desserts have been in-trend lately and preparing it makes a great family bonding activity too. Brighten up your dessert with 3 different colours and with NutriSoy Fresh Soya Milk with Walnut Reduced Sugar in a pot! Customise this appetising dessert with a choice of red bean and brown sugar syrup and you’ll have a fun treat for the rest of the week.
Recipe Clock

120 mins

Recipe Serves Plates

Serves 8

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Made with:

NutriSoy Reduced Sugar Fresh Soya Milk with Walnut

ingredients

  1. 1 litre NutriSoy Fresh Soya Milk with Walnut (Reduced Sugar)
  2. 32g instant jelly powder
  3. Brown sugar syrup (optional)
  4. Sweet red bean (optional)
Yam balls:
  1. 300g yam
  2. 80g topical starch
  3. 40g potato starch
  4. Sugar to coat yam balls
Purple sweet potatoes balls:
  1. 300g purple sweet potatoes
  2. 80g topical starch
  3. 40g potato starch
  4. Sugar to coat yam balls
Orange sweet potatoes balls:
  1. 300g orange sweet potatoes
  2. 80g topical starch
  3. 40g potato starch
  4. Sugar to coat yam balls

instructions

  1. Heat 1 litre of NutriSoy Fresh Soya Milk with Walnut (Reduced Sugar) in a pot until just before it boils, keep stirring to prevent soya milk from burning.
  2. Stir in instant jelly powder and keep stirring to make sure it is evenly dissolved in the soy milk. Strain mixture into a heat resistant bowl.
  3. Let it come to room temperature and refrigerate for at least 6 hours or overnight to set.
  4. Steam taro, purple sweet potatoes and orange sweet potatoes for 20-25 minutes or until soft.
  5. While hot, mash yam and sweet potatoes. Then mix in tapioca and potato starch to each of them. Knead to form dough, add a little water if needed (depending on yam or sweet potatoes).
  6. Roll the dough to 1cm thickness, then cut them into bite sized pieces.
  7. Cook the yam and sweet potatoes balls in water. Once they float to the top let them cook for another minute before straining them to coat with sugar.
  8. Serve with walnut soya beancurd. You can also add optional toppings of red bean and brown sugar syrup based on your preference.