200-300gtapioca starchcan also use sweet potato starch
1-3tbspMonk fruit sweetenerseason to taste, optional
Waterto add if too dry
Instructions
Cut the sweet potatoes and taro into smaller pieces (about 1cm x 1cm).
200 g taro, purple sweet potato, sweet potato
Place the root vegetables on a steamer tray. Steam on high heat for 15 to 20 minutes until softened.
Mash taro and the sweet potatoes individually with a fork. Taro - add 1 tbsp Monk fruit sweetener and 60-90g tapioca starch and mix well with a fork. Add lesser starch if it's dry and more if it's moist. Knead into a douhg with hands when it's warm enough to handle. Add some water if dough is too dry or add more flour if the dough is too wet. The dough should be soft and pliable. Cover to prevent the dough from drying. Sweet potato - repeat the same as taro but without the sweetener (optional) as it's already sweet. Sweet potato is quite moist so you can add more tapioca starch if required.Purple sweet potato - repeat the same as taro but without the sweetener (optional) as it's already sweet. Add more tapioca starch if it's too moist.
200-300 g tapioca starch, 1-3 tbsp Monk fruit sweetener, Water
Divide each dough into 4 equal portions and shape each portion into a thin long strip of about 1.5-2cm thickness. Cut into shorter pieces (about 2cm). Roll each ball to smooth out the rough edges.Dust some tapioca starch over balls to avoid them from sticking together.
Bring a pot of water to boil, then reduce to medium heat. Gently add the balls in. Keep stirring to prevent the balls from sticking to the bottom of the pot. Once the balls float, add 3 tablespoons of cold water and continue to cook for another 2-3 minutes.
2-3 tbsp cold water, 1 pot water
Scoop up the balls and sprinkle some Monk fruit sweetener over the balls while they are still hot. The sweetener will melt and form a shiny glaze over the balls.
Assemble the dessert:
Add the balls to a bowl of chilled bird's nest.Best enjoyed chilled.