LY's Kitchen Ventures: 九份芋圆 (加番薯和南瓜圆)

I had my first taste of this delectable dessert many years back on my first holiday trip to Taiwan. I remembered it was autumn when I went there. The dessert was served warm and it was such a fantastic feeling eating the QQ balls in the cool weather. Loved it at first bite!

I've never thought of making this dessert myself as I thought it would be tedious...until I tried making Sweet Potato Balls in Ginger Broth (姜汁番薯圆) recently and the sweet potato balls really reminded me of these 九份芋圆. So I made myself this lovely dessert using yam, pumpkin and sweet potato. The recipe used for the Sweet Potato Balls in Ginger Broth is very close to this, except that I added sugar to the balls to make it tastier.

It's unbelievably easy! I served cold both with and without grass jelly. It's yummilicious and definitely refreshing on a hot day!!

九份芋圆 (加番薯和南瓜圆)
recipe adapted from Rumbling Tummy

Ingredients:

For the Yam balls
80g yam
20g sweet potato flour (I used slightly more. Added by spoonful and knead till dough is not longer sticky)
15g tapioca starch
3 tbspn sugar (I used 2 tbspn)
water (only if dough is dry)

For the Sweet Potato balls
80g sweet potato (can use orange or purple)
20g sweet potato flour (I used slightly more. Added by spoonful and knead till dough is not longer sticky)
5g tapioca starch
3 tbspn sugar (I used 1 tbspn)
water (only if dough is dry) - I didn't need to add any water

For the Pumpkin balls
80g pumpkin
20g sweet potato flour (I used slightly more. Added by spoonful and knead till dough is not longer sticky)
5g tapioca starch
3 tbspn sugar (I used 1 tbspn)
water (only if dough is dry) - I didn't need to add any water

Method:

I'm illustrating the steps for making yam balls. The steps for sweet potato and pumpkin balls will be the same.

1. Steam the cubed yam over high heat for about 20 minutes.

2. Drain excess water and mash the cooked yam while it is still hot.

3. Add in tapioca flour and sweet potato flour and knead to form a smooth and pliable dough. (I added sweet potato flour and knead until the dough is smooth, pliable and no longer sticky)

4. Roll into a thin log or cut into your preferred size.

5. In a pot of boiling water, add in the yam balls and cook until they float. Let it cook for another minute.

6. Prepare a big bowl of ice water. Ladle and strain the cooked yam balls and put them into the bowl of ice water.

7. Serve with syrup of your choice.

I am submitting this post to Little Thumbs Up October Event: Pumpkin, hosted by Eileen of Eileen’s Diary and organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY

and

"My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Eileen from Eileen's Diary at this post.