Ingredients with Measurements:
- 1 lb taro root, peeled and chopped
- 1/2 cup glutinous rice flour
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tbsp vegetable oil
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tbsp grated ginger
- 1 tbsp cornstarch
- 1 tbsp water
- Sesame seeds, for garnish
Special equipment needed:
- Steamer basket
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the chopped taro root until it resembles a fine crumb.
2. In a mixing bowl, combine the taro root, glutinous rice flour, brown sugar, water, and vegetable oil. Mix until a dough forms.
3. Roll the dough into small balls, about 1 inch in diameter.
4. Place the taro balls in a steamer basket and steam for 15-20 minutes, until they are cooked through.
5. While the taro balls are steaming, make the ginger soy sauce. In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, and grated ginger. Bring to a simmer over medium heat.
6. In a small bowl, whisk together the cornstarch and water. Add the mixture to the saucepan and stir until the sauce thickens.
7. Once the taro balls are cooked, remove them from the steamer basket and place them on a serving dish.
8. Drizzle the ginger soy sauce over the taro balls and sprinkle with sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Steamer basket: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 50g
Protein: 2g
Sodium: 600mg
Substitutions for ingredients:
Glutinous rice flour can be substituted with regular rice flour.
Brown sugar can be substituted with white sugar or honey.
Vegetable oil can be substituted with coconut oil or canola oil.
Soy sauce can be substituted with tamari or coconut aminos.
Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
Add chopped nuts or dried fruit to the taro ball mixture for added texture and flavor.
Replace the ginger soy sauce with a sweet chili sauce or peanut sauce for a different flavor profile.
Tips and tricks:
Make sure to peel the taro root before chopping it.
If the taro ball dough is too dry, add a little more water. If it's too wet, add a little more glutinous rice flour.
To prevent the taro balls from sticking together, lightly coat them in vegetable oil before steaming.
Storage instructions:
Store any leftover taro balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the taro balls, steam them for a few minutes until heated through.
Presentation ideas:
Arrange the taro balls on a platter and drizzle the ginger soy sauce over them. Garnish with sesame seeds and chopped green onions.
Garnishes:
Sesame seeds and chopped green onions.
Pairings:
Serve the taro balls with steamed vegetables and rice for a complete meal.
Suggested side dishes:
Steamed broccoli, carrots, and brown rice.
Troubleshooting advice:
If the taro balls are too dry, add a little more water to the dough. If they are too wet, add a little more glutinous rice flour.
Food safety advice:
Make sure to cook the taro balls thoroughly to prevent any foodborne illnesses.
Food history:
Taro root is a staple food in many cultures, including Hawaiian, Chinese, and Polynesian. It is often used in desserts and savory dishes.
Flavor profiles:
The taro balls are slightly sweet and nutty, while the ginger soy sauce is salty and savory.
Serving suggestions:
Serve the taro balls as an appetizer or a side dish.
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Region: Chinese