Tapioca Starch is really good, you can make chewy and delicious desserts with it. Hurry up… Buy one pack of Tapioca Starch and try it at home!
Sweet Potato Balls
- 2 Sweet potatoes (about 450g after steaming and draining)
- 115 g Granulated sugar
- 160 g Sweet potato flour
- 40 g Corn starch (potato starch)
- Peel sweet potatoes and steam with 2 cups of water to soften it.
- Let the steamed sweet potatoes cool slightly, add sugar while it is still lukewarm, and use a fork to mash it.
- Add two kinds of powders, mix well with a fork or spatula, knead the contents into a dough by hand.
- Knead the sweet potato ball material into a uniform ball shape.
- Heat the oil on high heat, turn to low heat and put sweet potato balls in the pot.
- Continue to heat on a small fire, wait until the sweet potato balls all float, turn to medium heat, and then fry for 1 minute and 30 seconds.
- After 1 minute and 30 seconds, turn to high heat and start to squeeze sweet potato balls with a colander.
- Continue to deep fry and squeeze the sweet potato balls until they are golden yellow.
- Then quickly pick up them and place them on absorbent paper. It's done!
Gula Melaka Steamed Rice Cakes
- 100 g Water
- 75 g Rice flour
- 35 g Tapioca flour
- 2 tbsp Sugar
- 130 g Gula melaka (chopped)
- ½ tsp Alkaline water
- 2 Pandan leaves Knotted)
Coconut flakes material
- A pinch of salt
- 2 Pandan leaves
- 70 g Shredded white coconut
- Boil the palm sugar, 100g water and pandan leaves over low heat until the palm sugar paste is completely melted and filter it. Then, add water to get 500ml palm sugar paste.
- Add rice flour, tapioca flour and alkaline water and stir evenly. Put it into the pot for a little bit at least to make it thick (here you must keep stirring).
- Put the cup in the steamer and steam for five minutes on high heat, then take it out. Pour the paste of method (2) into the preheated cup until it is 80% full.
- Put it in the steamer and steam for about 15 minutes or until cooked.
- Add salt to the shredded white coconut, mix well, add pandan leaves, and steam over high heat for 5 minutes.
- After cooling, take out the pastry and serve with shredded coconut.
- 1 tsp Salt
- 4 Pandan leaves
- 1 tbsp Tapiaco flour
- 1 White shredded coconut
- 300 g Glutinous rice flour
- 130 g Steamed sweet potatoes
- Few drops of green food colouring
- 210ml + 90 ml Water
- 160 g Gula melaka
- 1 ½ tbsp Sugar
- Boil 210ml of water, add pandan leaves and green colouring, cook for a while, filter.
- Mix Tapioca powder with 90ml of water and stir well, stir and cook until nearly transparent.
- Immediately pour the tapioca paste into glutinous rice flour and sweet potato mash, mix well. Add the Pandan water from (1) in portions, knead it into a smooth dough and cover it with a wrung out wet cloth. Do not add all Pandan water at once. Different sweet potatoes have different water content. If the dough is too wet, you can add glutinous rice flour.
- Add shredded coconut to a teaspoon of salt, stir well, and steam for about 10 minutes.
- Boil half a pot of clean water. Divide the dough into the required amount, wrap it in the filling, put it in boiling water and cook until it floats, and then pick it up for 1-2 minutes.
- Drain the water and dip in coconut shreds!
Nyonya Kuih Lapis
- 250 g Sugar
- 400 ml Water
- ½ tsp Salt
- 60 g Sago flour
- 40 g Rice flour
- ½ tsp Alkaline water
- 140 g Tapioca flour
- 10 g Mung bean flour
- 290 ml Thick coconut milk
- A little pink colouring
- A little red colouring and green colouring
- Stir ingredient A until the sugar dissolves and become a batter, filter it. Divide equally into 5 parts, of which 2 parts retain the white color, and the other 3 parts are respectively added with pink, red and green colouring.
- Put a 20cm/ 8 inch diameter and 5cm/ 2 inch high steamer plate into the steamer and steam for 2 minutes, pour ¼ of the white mixture, and steam for 2 minutes on medium heat until cooked. Use a fork to make thin lines on the cake, pour in ½ red mixture, and steam over medium heat for 2 minutes until cooked.
- Pour the pink, white and green mixture in the same way as above and steam.
- Finally, pour the red mixture and steam for 5-6 minutes until cooked.
- Take it out and let it cool before cutting into pieces!
Brown Sugar Pearls
- 135 g Water
- 50 g Brown sugar
- 170 g Tapioca flour
- Fine sugar (appropriate amount)
- Milk (appropriate amount)
- 80 g Brown sugar
- 100 g Water
- Put the water and brown sugar in a milk pot and heat on a medium-low heat until the brown sugar is completely melted. Turn to high heat and boil.
- Pour half of the tapioca flour and stir quickly, then pour in the remaining flour and stir to forma dough.
- Pour the dough onto the chopping board and knead it smoothly. Use a scraper to cut the brown sugar dough into pieces, knead into strips and cut into small pieces, roll the small pieces of dough with your hands, and place the rolled pearls in a bowl.
- Sprinkle a little dry powder and roll evenly to prevent sticking.
- Add a pot of water, pour the pearls into the water and cook for 10 minutes after boiling. When they're done, take out the pearls into the bowl and set aside.
- Add water and brown sugar to the pot, turn on the fire until it melts. Pour the pearls and cook until the syrup is thick.
- Put the brown sugar pearls into the cup and pour milk. Done!
- 200 g Milk
- 20 g Tapiaco flour
- 15 g White granulated sugar
- Pour all the ingredients into the pot, turn on a small fire, and stir constantly.
- After the Tapioca powder is stirred until there are no particles, you can increase the heat. When the paste in the pot becomes thick, then reduce.
- Stir again until it becomes a thick paste and then turn off the heat.
- So the fresh milk mochi is complete!
If you don’t try it you’ll definitely be missing out
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