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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sweet Potato Jelly Serves 4
Sweet potato 200 gr Tapioca flour 1.5 cups (rice bowl) Sugar 2 tablespoons
How to choose good sweet potatoes
- Choose sweet potatoes that are round and of medium size, not too large or too small, shaped like a chicken egg, with rough skin, many roots, and dirt sticking to the skin.
- It is best to select sweet potatoes with a creamy white interior and many purple streaks.
- When buying, hold the sweet potato in your hand. If it feels light, it has a lot of starch, and when cooked, it will have a rich flavor.
- Do not choose sweet potatoes that are heavy for their size because they contain a lot of water inside; such potatoes usually have no flavor when cooked, are very bland, and can be tough.
How to make Taro Jelly
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Prepare and boil the taro
After purchasing the taro, use a knife to peel off all the skin, then wash it thoroughly and cut it into small cubes so that it cooks faster when boiling.
Next, place a pot of water on the stove, bring it to a boil over medium heat, then add all the prepared taro and boil for 7 – 10 minutes until the taro is soft.
Tip: You can also steam the taro at high temperature for about 5 – 10 minutes until it is soft. If you boil the taro, while mixing the jelly powder, you won’t need to add more water, and the jelly will still be chewy and delicious.
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Kneading the dough
You place the boiled or steamed potatoes into a bowl, using a spoon or a ladle to mash the potatoes. You should mash them while they’re still hot as they will mash more easily.
While the potatoes are still hot, immediately add 1/2 rice bowl of tapioca flour and mix well, then proceed to knead the dough.
During the kneading process, gradually add the remaining 1/2 rice bowl of tapioca flour until you obtain a smooth, non-sticky dough.
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Shape the jelly
After kneading the dough, you put the remaining tapioca flour into bowl or a large bowl, take a little flour and spread it evenly over the surface of the cutting board and knife.
You take a small piece of dough (about 1 tablespoon), roll it into a long strand on the cutting board, and then use a knife to cut it into small round balls that are easy to eat or jelly-sized according to your preference.
Then, place the shaped jelly into a bowl of dry flour, shake well to coat the jelly evenly with flour. Next, you put the jelly into a sieve, and gently shake it so that some of the dry flour falls off.
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Boil the taro jelly
You place another pot of water on the stove, bring it to a boil over medium heat, and when the water has boiled for about 3 minutes, you add the taro jelly to boil.
You gently stir so that the jelly does not stick to the bottom of the pot, boil for about 5 minutes, until the jelly floats to the top. After that, you scoop the jelly out and immediately place it into a bowl of cold water, soak for 5 minutes, then take it out and let it drain.
To enhance the flavor and help preserve the jelly deliciously throughout the day, you mix in about 2 tablespoons of sugar into the boiled jelly.
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Final Product
Delicious taro jelly, with a light purple color. The jelly balls are chewy and fragrant, the more you eat, the more you enjoy, especially when paired with a sweet and fragrant milk tea. Try it now!
Tips for preserving taro jelly for a long time
- To keep the jelly delicious and last longer, add about 2 tablespoons of sugar to the bowl of jelly and mix well.
- Place the mixture of jelly and sugar in the refrigerator or a cool place to extend its shelf life.
See more
Now you can try your hand at making taro jelly that is chewy and sweet, served with milk tea right at home without having to go far, very safe for the whole family to enjoy a refreshing cup of milk tea on hot sunny days. Wishing you success!
