这几年商场里到处可见不同品牌的甜品店在售卖芋圆系列的冰沙和糖水。每每经过这些店， 都会见到高朋满座， 排队等候的人龙。可是，总觉得那些芋圆的味道还是满足不了我和他， 似乎都不够真材实料。最后，自己搜寻了食谱并动手弄了芋圆让家人吃和送了几盒给他的家人。大量准备好的芋圆可以均匀的撒上一些薯分（避免芋圆粘在一起），存放在盒子里，储藏在冰箱结冰库。煮熟的芋圆还可以配上任何你爱的糖水。有机会，真的好想尝试真宗的台湾芋圆！
Red Bean Soup + Homemade Taroballs
还是真材实料的好吃！当这照片post在FB时，好几位不谙华语的朋友和malay同学都说想尝试自己做，所以我就特别为他们准备了这份英文版的食谱。妈妈还笑说下次冬至时可以把它搓圆圆来当汤圆，哈哈！
P.S. 你可以点击右上角第2个格子的Google Translate把食谱翻译中文哦^^
you will need:for taro balls
yam (mashed) 180g
tapioca flour/sweet potato powder 120g (divide into 100g and 20g)
castor sugar 2 T
hot water 2-3T
for sweet potato balls
sweet potato (mashed) 180g
tapioca flour/ sweet potato powder 120g (divide into 100g and 20g)
castor sugar 2 T
hot water 2-3T
steps:
1. peel and dice the yam and sweet potato, steam for 15min till it turns soft.
2. mashed 180g each of the yam and sweet potato
3. each add in 100g tapioca flour, castor sugar and hot water, mix thoroughly and slowly knead them into even dough (do not add too much water, it will be alright if u can form the dough)
4. from each dough, sort out 50g small dough and roll it flat.
5. cook the small 50g flat dough in boil water.
6. cool the cooked dough. then, knead it with the balance dough and 20g of tapioca flour into an even non-sticky dough. (may add in some flour if the dough is sticky or if prefer softer taroballs, add some water)
7. roll the dough into 1.5cm diameter cylinder and cut them each into 1.5 cm width cube to form taroballs.
8. for STORAGE, dust the taroballs with tapioca flour and store in freezer (can preserve up to 1-2 months).
9. For SERVING, bring a pot of water to boil, cook the taro balls. can serve with any dessert soup (hot/cold) like red bean soup, green bean soup, buburchacha or ice blended as you like.
