But it is indeed a very classic local snack. It has been rated as one of the top 10 must-eats in Taiwan’s night markets by foreigners. In recent years, many people have discovered this hidden gem in the food world on social platforms such as Xiaohongshu.

Today is the summer solstice, and various places are entering a hot and rainy mode.

The most obvious feeling is that the kitchen is unbearably hot and stuffy, and the dishes that I worked so hard to cook are not very appetizing.

So the recent demand for recipes in the comment area can be summed up in two keywords: Kuaishou , Appetizing !

Today, let me teach you how to make an appetizer - Taiwan Liangyuan

Taiwan Liangyuan is far less popular in mainland China than Pearl Milk Tea , Pineapple Cake , Three Cup Chicken .

But it is indeed a very classic local snack. It has been rated by foreigners as one of the top 10 must-eats at Taiwan night markets. In recent years, many people have discovered this hidden gem in the food world on social platforms such as Xiaohongshu.

In the early years, I was sent to work in Tainan . When I went to the night market at night, my favorite thing was to buy a plastic box of cold balls.

So far, whenever is hot and humid, I will always miss this refreshing mouthful of coolness.

Fortunately, the ingredients are easy to obtain and the method is simple. The filling is wrapped in a layer of starch slurry , steamed and then poured into ice water.

The idea of ​​making Yuanxiao is somewhat similar to that of northerners, but the cool round balls are not glutinous rice flour, but starch slurry. Compared with the sticky glutinous rice balls, the cool round balls are more elastic and crispy.

The taste is close to our Cantonese-style bowl cake, but its body is thinner, mainly for filling and refreshing feeling.

In terms of skin, Taiwanese Liangyuan can be made with tapioca starch, potato starch, sweet potato starch, wheat starch and other starches.

Different starches and different ratios will produce different Q elasticity and transparency.

This time I used tapioca starch + potato starch . Tapioca starch provides a springy texture, while potato starch provides a translucent texture. The skin is chewy but not sticky to the teeth, perfect!

In ancient times, Liangyuan was often filled with bean paste and potatoes.

The new Liangyuan now has a wide variety of flavors such as coffee, chocolate, and fruit.

This time I not only improved the traditional sweet potato filling, but also made seasonal fruit fillings. Different fillings bring out different aromas, tastes and colors~

The sweet potato filling is made from steamed sweet potatoes, condensed milk, butter, Made from a mixture of milk and sugar, it is smooth and delicate with a rich milk aroma.

In addition, I specially added cooked salted egg yolk to increase the crunchy taste. The combination of sweet and salty also makes the flavor richer and more balanced.

If you don’t want to bother preparing the filling, it is recommended to use hard fruits cut into pieces.

After the fruit is battered and steamed, the sweetness of the fruit increases and the juice overflows. It is then cooled with ice water, and the juice pops up in one bite.

Various fruits and potatoes, each with its own taste, I really want to try each one.

They are all round, fat and shiny. When strung together, they look like summer-only candied haws . Who can resist this cuteness!

-Liangyuan-

[Ingredients]

Tapioca starch 40g Potato starch 20g cold water 135g fine sugar 25g salted egg yolk sweet potato filling: sweet potato 300g butter 20g condensed milk 25g

milk 100g fine sugar 30g cooked salt 3 egg yolks

Fruit filling: some seasonal fruits

This recipe is for 2 people

tablespoons=1 table spoon=15ml
1 small spoons=1 tea spoon=5ml

[Recipe]

. Put 40g tapioca starch, 20g potato starch, 25g fine sugar and 135g cold water in the basin and stir well.

. Heat the slurry over water until it becomes viscous, and it will form an inverted triangle when dripping. Set aside

. Beat the steamed sweet potatoes, 25g condensed milk, 30g fine sugar, 3 cooked salted egg yolks, and 100g milk into a fine sweet potato paste.

. Put the sweet potato paste into a flat-bottomed non-stick pan and stir-fry until it forms a ball. After forming into a ball, add 20g butter and stir-fry until completely absorbed. Allow to cool and set aside.

. Cut the fruit into small pieces weighing about 15g. Roll the sweet potato filling into small balls of about 10g. Set aside.

. Put the filling into the prepared slurry and roll it. Make a circle, pick it up and place it on the steaming plate. After steaming the cool dumplings, pour ice water directly to cool them down.

It is recommended to use a stainless steel metal plate for the steaming plate, which conducts heat quickly and is easier to cook.

As soon as the small dumplings are put on the table, I feel that all the beautiful colors of summer are spread on my desktop.

You can also use the remaining fruit to decorate the fruit plate and throw some crushed ice cubes on top to make it cooler and crispier to eat.

instantly transformed into a fatuous king, and all kinds of tastes wanted to be favored one by one.

The sweet potato filling is soft and dense. When you bite through the soft and icy skin, it flows into your mouth, causing a rustling tremor on the tip of your tongue.

The cantaloupe filling tastes crispy, sweet and refreshing, the green cantaloupe is full of sweetness, and the guava filling releases a unique tropical aroma after biting open.

The watermelon flavor is amazing, you will have a strong burst of juice when you bite it, while the cherry and mango flavors will burst slightly.

In short, each has its own wonderful content, and my mouth is simply too busy.

Of course, it should also be paired with a cup of classic Taiwanese pearl milk tea, which will take you to the Taiwan night market in one second.

Liang Yuan is sweet but not greasy, milk tea is sweet but slightly bitter, just enough sweetness, just enough coolness, comfortable from the hair to the tips of the toes.