台湾九份芋圆 ~ Jiufen Taro and Sweet Potatoes Balls

 

芋圆是台湾的著名传统甜点。其中以小城九份的最为著名。以蒸煮压制成泥的芋头或地瓜(番薯）制成，热食冻食都可以。芋圆爽口弹牙，无论是芋圆还是地瓜圆，都很绵甜香糯。这道台湾小吃其实制作起来年并不复杂，材料也十分简单，喜欢吃甜品的你不妨一起学做这款吧。

食谱取自 ： GoodFood Magazine @ July 2014

台湾九份芋圆

材料 ( 芋圆 ) ：

400g 芋头（去皮 ，切块 ）
50g 细砂糖
150g  木薯粉
50ml 水

材料 (番薯圆) :
400g  番薯 ( 去皮 ，切块 )
50g 细砂糖
150g  木薯粉
50ml 水

甜汤材料：
900ml 水
10g姜 （ 拍扁 ）
500g 黄砂糖

 

做法：

1．甜汤 ：将糖浆材料放入锅里，煮至滚。转小火煮至入味。待冷备用。

2．芋圆/番薯圆 ：芋头/番薯放入2个大碗里，移到蒸笼或电锅里蒸熟，取出加入细砂糖，用叉子压烂 。压烂后加入木薯粉和水搓匀成软硬适中且不粘手的粉团（水要慢慢的加入哦！ ）。如果粉团太黏手可以再加些薯粉，太干可以加些水，直到面团不粘手即可。

3. 把粉团搓成细圆的长条形，切成2.5cm长。撒些太白粉防粘。（ 图1 ）
           
                   ~ 图1 / picture 1 ~

4. 煮滚一锅水，把芋圆/番薯圆放入，煮至芋圆/番薯圆浮在水面，即可捞起。

5．沥干水份，即可配上甜汤享用。

 

 

This is a traditional dessert from a town called Jiufen in Northern Taiwan .

The taro balls can be made by mixing mashed taro with water and sweet potato flour or potato flour, making the taro balls more springy or softer respectively . It can be served with syrup either icy or hot.
 

Recipe source : GoodFood Magazine @ July 2014

Jiufen Taro and Sweet Potato balls

For the taro balls :
400g taro ( peeled and cut into cubes )
50g sugar
150g tapioca flour
50ml water

For the sweet potato balls :
400g sweet potatoes ( peeled and cut into cubes )
50g sugar
150g tapioca flour
50ml water

Ingredients ( For the syrup ) :

900ml water
10g ginger
500g dark brown sugar

 

Method :

1. Place the ingredients for the syrup into a stockpot .  Bring to boil , then simmer over low heat until the liquid is reduced by half  . Set aside to cool .

2. Prepare the taro balls ans sweet potato balls separately , but using the same method . Steam the taro / sweet potatoes until tender , then mash and mix with sugar while hot . Add the tapioca flour and water , knead until the mixture comes together （ add in water by batch） . If the mixture is sticky , add a little more tapioca flour and knead again until it’s not sticky  .

3. Roll the mixture into a long roll and cut into 2.5cm lengths . ( Picture 1 )

4. Boil a pot of water and gently lower the taro and sweet potatoes balls into the boiling water . Let them boil until the balls float to the surface . Remove and place into a basin of iced water to cool .

5. Drain the balls and serve with the syrup .

 

I am submitting this post to Asian Food Fest : Taiwan ~ August 2014, hosted by Alan of Travelling Foodies .

 

This post also linked to Cook-Your-Books #15 , organized by Joyce from Kitchen Flavours.