Hello everyone from Thailand 🙏
Since I mostly cook for myself, and my family primarily eats rice, I sometimes make other types of dishes to avoid getting bored with the same old meals. For snacks, I also make things that aren't too heavy. Today, for instance, I made a snack for me and my husband to have between lunch and dinner. This dish uses taro as the main ingredient. Well, I quite like root vegetables like sweet potato or taro. 😊 They can be used to make a wide variety of both savory and sweet dishes, so it's no surprise I often use this type of vegetable in my cooking.
Last week I made Steamed Taro Balls. I added red beans and Job's tears to them. The flavor and texture were really good. Today, I added those two ingredients as well.
Ingredients and Seasonings
- 250 grams of Taro
- 30 grams of Glutinous Rice Flour
- 20 grams of Arrowroot flour
- 50 grams of Tapioca Starch
- 50 grams of Rice Flour
- 100 grams of Red beans and Job's tears
- 1/2 tablespoon of Coarsely Chopped Garlic
- 1 tablespoon of Granulated Sugar
- 1 tablespoon of Seasoning Powder
- 250 milliliters of Water
- 3 tablespoons of Fresh Butter
Instructions
First, I boiled the red beans and Job's tears. I had soaked these in water since morning. Before boiling, I rinsed them a few times, then boiled them in water until cooked through. After that, I drained them and set them aside.
While the red beans and Job's tears were boiling, I prepared the taro. I peeled the taro, washed it, patted it dry, and then grated it into shreds.
Next, I prepared the flour mixture. I put the glutinous rice flour, rice flour, tapioca starch, and tapioca flour into a mixing bowl. I stirred them together, added the water, and mixed until it was a uniform, smooth batter with no lumps. I set this aside.
Then, I stir-fried the taro. I placed a pan on the stove, added about 1 tablespoon of butter, and turned the heat to low. I added the garlic and sautéed it until fragrant. Then, I added the grated taro shreds and stir-fried them until they softened.
I added the cooked red beans and Job's tears to the pan, seasoned with the seasoning powder and sugar, and stir-fried everything until well combined.
Finally, I added the prepared flour mixture (giving it a stir first) and continued to stir-fry until the flour was cooked and the mixture thickened into a sticky, dough-like consistency. Then, I turned off the heat.
I let it cool until warm to the touch, then shaped it into round balls. I made them about 1 inch in size.
Next, I grilled the Taro Balls with butter until fragrant. All done for the butter-grilled taro with assorted toppings. I served it with a sweet, salty, and spicy dipping sauce.
This dish is a perfect blend of the rich aroma of butter and the sweet fragrance of taro. It has a variety of textures—a chewy, sticky texture from multiple types of flour, a slight crunch from the grated taro that's stir-fried until cooked but still retains some of its texture, and soft bits from the red beans and Job's tears. The outside is slightly crispy and richly buttery, which contrasts beautifully with the soft, chewy interior.
Serving it with a sweet, salty, and spicy dipping sauce helps cut through the richness and adds a refreshing touch, preventing it from being too heavy. Overall, I really enjoyed it and would love for everyone to try it. Thanks for stopping by, and see you in the next post! 🤗