Taiwanese Crystal Chilled Dumplings

Taiwanese Crystal Chilled Dumplings 🥣 Ingredients 【Filling Part】 Taro / Purple Sweet Potato / Sweet Potato: About 200g Milk: Appropriate amount Butter / Condensed Milk: 20g each 【Dough Part】 Tapioca Starch: 100g Corn Starch / Wheat Starch / Potato Starch: 50g (Corn starch or wheat starch makes the texture chewier, while potato starch makes it softer) Water: About 350g (divided into about 140g cold water and 210g hot water) Steps 1️⃣ Make the Filling Cut taro, purple sweet potato, etc., into chunks and steam until cooked. Mash into a fine paste with a spoon. If you prefer a richer flavor, add milk, butter, and condensed milk, and stir-fry over low heat until it no longer sticks to the pan. Then, divide the filling into small balls of about 10g each and freeze them. 2️⃣ Prepare the Batter Mix tapioca starch, corn starch, and cold water evenly. Next, heat the batter over low heat using a double boiler, stirring constantly while heating until the batter becomes slightly thick and can coat the spoon. Then remove from heat. Continue stirring with residual heat to prevent the batter from cooking and clumping. 3️⃣ Coat and Steam Dip the frozen filling balls into the warm batter, coating them evenly with a thick layer. Place the coated dumplings on an oiled steaming plate. Steam over high heat for 5-8 minutes after the water boils, until the outer skin becomes crystal clear. 4️⃣ Chill and Enjoy Immediately remove from the steamer after cooking and quickly cool in ice water. This will make the outer skin texture chewier.