Ingredients with Measurements:
- 1 cup taro root, peeled and diced
- 1/2 cup glutinous rice flour
- 1/4 cup brown sugar
- 1/4 cup water
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cornstarch
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Medium saucepan
- Slotted spoon
- Plate lined with paper towels
Step-by-step instructions:
1. In a food processor or blender, pulse the taro root until it becomes a smooth paste.
2. In a large mixing bowl, combine the taro paste, glutinous rice flour, brown sugar, and water. Mix until a dough forms.
3. Roll the dough into small balls, about 1 inch in diameter.
4. In a medium saucepan, heat vegetable oil over medium-high heat.
5. In a separate bowl, mix together cornstarch, salt, and black pepper.
6. Roll the taro balls in the cornstarch mixture, shaking off any excess.
7. Carefully drop the taro balls into the hot oil and fry until golden brown, about 3-4 minutes.
8. Using a slotted spoon, transfer the taro balls to a plate lined with paper towels to drain any excess oil.
9. In a small bowl, mix together chopped peanuts, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and a splash of water to create the spicy peanut sauce.
10. Serve the taro balls hot with the spicy peanut sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 20 taro balls, serving size is 4 balls per person
Nutritional information:
Calories per serving: 220
Total fat: 11g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 310mg
Total carbohydrates: 27g
Dietary fiber: 1g
Sugar: 8g
Protein: 3g
Substitutions for ingredients:
- Taro root can be substituted with sweet potato or pumpkin.
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Brown sugar can be substituted with white sugar or honey.
- Roasted peanuts can be substituted with cashews or almonds.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Chili garlic sauce can be substituted with sriracha or red pepper flakes.
Variations:
- Add a teaspoon of grated ginger to the spicy peanut sauce for extra flavor.
- Make the taro balls sweet by adding 1/4 cup of coconut milk and 1/4 cup of sugar to the dough mixture.
- Add chopped scallions or cilantro to the spicy peanut sauce for freshness.
Tips and tricks:
- Be sure to roll the taro balls in the cornstarch mixture to prevent them from sticking to each other while frying.
- Fry the taro balls in small batches to ensure they cook evenly and don't overcrowd the pan.
- Use a slotted spoon to remove the taro balls from the oil to prevent them from breaking apart.
- Serve the spicy peanut sauce on the side so guests can adjust the level of spiciness to their liking.
Storage instructions:
Store leftover taro balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the taro balls on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the taro balls on a platter and drizzle the spicy peanut sauce over them. Garnish with chopped peanuts and cilantro.
Garnishes:
Chopped peanuts and cilantro
Pairings:
Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the taro dough is too sticky, add more glutinous rice flour until it becomes easier to handle.
- If the taro balls are too hard, try adding a little more water to the dough mixture.
- If the spicy peanut sauce is too thick, add more water to thin it out.
Food safety advice:
Be careful when frying the taro balls as hot oil can cause burns. Use caution when handling the hot oil and keep a fire extinguisher nearby in case of a fire.
Food history:
Taro is a root vegetable that is commonly used in Asian cuisine. It is often used in desserts and snacks, such as taro balls. Taro balls originated in Taiwan and are a popular street food snack.
Flavor profiles:
The taro balls are slightly sweet and nutty, while the spicy peanut sauce is savory and spicy.
Serving suggestions:
Serve the taro balls and spicy peanut sauce as an appetizer or snack. They also make a great party food or potluck dish.
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Region: Thai