Gluten-Free Chewy Taro Balls
Discover the delightfully unique "Gluten-Free Chewy Taro Balls," a traditional dessert loved for its irresistibly soft and bouncy texture. Made with steamed fresh taro root, glutinous rice flour, and tapioca starch, this treat is entirely gluten-free and naturally sweetened with granulated sugar. The dough is hand-shaped into bite-sized pieces and boiled to perfection, yielding chewy and tender taro pillows that pair beautifully with a rich, creamy coconut milk sauce. Simple to prepare yet indulgent to enjoy, this recipe is perfect for those seeking a comforting vegan-friendly dessert with an Asian-inspired twist. Whether served warm or at room temperature, these taro balls promise to be a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 500 grams fresh taro root
- 250 grams glutinous rice flour
- 50 grams tapioca starch
- 50 grams granulated sugar
- 100 milliliters water
- 200 milliliters coconut milk
Instructions
Peel the taro root and cut it into small chunks. Place the chunks in a steamer and steam for about 20 minutes or until completely soft and tender.
While the taro is still warm, mash it in a large mixing bowl until smooth. It's okay if there are a few small lumps.
In a separate bowl, mix the glutinous rice flour, tapioca starch, and granulated sugar until evenly combined.
Gradually add the flour mixture to the mashed taro, mixing it in with a wooden spoon or by hand. Slowly add the water while kneading the mixture to form a dough. The dough should be soft, pliable, and slightly sticky, but not too wet. If it's too dry, add a bit more water, one tablespoon at a time.
Divide the dough into smaller portions and roll each portion into long logs, about 1 cm in diameter. With a sharp knife, cut into small bite-sized pieces that resemble small pillows.
Bring a pot of water to a boil. Add the taro balls and cook until they float to the surface, about 5-7 minutes. Allow them to boil for an additional minute once they float.
Remove the cooked taro balls with a slotted spoon and transfer them to a bowl of cold water to cool and firm up.
In a separate saucepan, gently heat the coconut milk over low heat until warm. Do not let it boil.
Serve the taro balls in a bowl and pour over the warm coconut milk. Enjoy them warm or at room temperature.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 414.5 g | 151% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 67.6 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2638 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
