These chewy glutinous rice balls (tang yuan) in homemade semi-sweet almond milk are perfect for breakfast.
The purple sweet potatoes give the rice ball a pretty purplish-lavender colour and a natural sweetness. There are many easy ways to enjoy these purple sweet potato desserts like ginger soup, savoury soup or anything you like. However, I think Almond Milk will be the best because this creamy almond milk is lactose-free 👍 and won’t cause any inflammation for our body.
Making this dessert is quite easy and takes less than 30 mins.
Ingredients
120g purple/orange sweet potato, cut into cubes, steamed and mashed. (for colouring purposes)
120g glutinous rice flour, sifted
1 tbsp sugar
100 ml warm-hot water
Steps
Steam purple sweet potatoes for 30 minutes until soft.
Remove steamed purple sweet potatoes from the steamer and place them in a big mixing bowl. Add in sugar, sifted glutinous rice flour, and tapioca flour mix and add water gradually and knead till a smooth and soft, non-sticky dough is formed.
Cut the purple dough into pieces. Cover and divide the dough into small pieces and roll into small balls. Sprinkle some glutinous rice flour over the rice balls to prevent sticking together.
Bring a pot of boiling water, gently drop the glutinous rice ball and stir occasionally until all float to the surface.
Top with warm almond milk or ginger syrup and enjoy!
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