Homemade Soya Beancurd with Taiwanese Taro Balls and Purple Taiwanese Sweet Potato Balls -

Ingredients below
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Making tau huay has always been a dish that we admired but never really thought we could replicate at home. Until now.

Grab your favourite soya milk and turn it into a deliciously home made soya beancurd / tau huay. After much experimenting, we came up with this easy recipe to enjoy all the nutrition of soya milk in a fun and different form.

Topping the tau huay off with handmade taro balls and sweet potato balls, - you know they're legit when they're odd shaped - these chewy pops of colour are a great way to introduce fibre to our diets and, well, they're just fun to make and eat! Weekend family activity, yes lah. Use the same weightage for pumpkin balls and tapioca balls.

In this recipe, we're using NutriSoy Fresh Soya Milk with Walnut Reduced Sugar.

#themeatmensg #simple #delicious #nutrisoy #dessertrecipe #beancurdrecipe

Ingredients here
1 litre soya milk
32g instant jelly powder
Brown sugar syrup (optional)
Sweet red bean (optional)

Yam balls:
300g yam
80g tapioca starch
40g potato starch
Sugar to coat yam balls

Purple sweet potatoes balls:
300g purple sweet potatoes
80g tapioca starch
40g potato starch
Sugar to coat yam balls

Orange sweet potatoes balls:
300g orange sweet potatoes
80g tapioca starch
40g potato starch
Sugar to coat yam balls
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Recipe at: http://www.themeatmen.sg/walnut-soya-beancurd-with-taro-balls

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Timestamps:
0:00 Make beancurd mixture
0:25 Steam root vegetables until soft
0:35 Mash until smooth
0:50 Mix, knead and roll into balls
1:02 Cook taro, sweet potato balls
1:29 Dish and serve soya beancurd with balls