Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
822
Calories
17g
Protein
28g
Fat
126g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Salt | 1 tsp (6g) | 0 |
| Taro | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup cooked taro root, mashed
- 2 cups glutinous-rice flour
- 1 cup cornstarch
- 4 cups coconut milk
- 1 cup palm sugar (can use cane or beet sugar)
- 1/8 teaspoon salt
- 6-8 teaspoons water
- =
Directions
1
Put the rice flour and cornstarch in a bowl.
2
Add the mashed taro and knead to a soft dough.
3
Knead well.
4
Roll into little balls and set aside.
5
Dissolve the palm sugar and salt in the coconut milk over low heat, stirring constantly.
6
Bring to a boil and add the taro balls.
7
When they are cooked through, remove from the heat.
8
Serve hot.
9
Optional: Can sprinkle with sesame seeds.
Recipe sourced from
fandom