Taro and Purple Sweet Potato Mochi Balls in Coconut Milk

Ingredients

Instructions

1. 1

   Steam taro and purple sweet potato. Mash steamed taro and purple sweet potato separately.

2. 2

   Combine mashed taro with half of the glutinous rice flour and water. Knead until dough is smooth.

3. 3

   Combine mashed purple sweet potato with the remaining glutinous rice flour and water. Knead until dough is smooth.

4. 4

   Roll both taro and purple sweet potato doughs into small balls.

5. 5

   Bring water to a boil. Add mochi balls and cook until they float. Remove cooked mochi balls and transfer them to cold water.

6. 6

   In a pot, combine coconut milk, sugar, water, and pandan leaf. Bring to a gentle simmer, stirring until sugar dissolves.

7. 7

   Drain cooked mochi balls. Add them to the warm coconut milk soup. Serve warm.