Ingredients
100g Steamed Japanese sweet potato/pumpkin
100g Steamed Yam
60g + 60g Tapioca flour
A little water
Method
1. Smash the steamed sweet potato and yam separately until mushy.
2. Add in the flour to the mushy sweet potato gradually. Knead it as you are adding the flour until it becomes a dough and not sticking to your hand (You may add more flour if its still sticky). Do the same for the steamed yam (yam is drier, you may need to add a few drops of water to knead the dough)
3. Divide each dough into 2 portions and roll each of them into a long and thin cylinder shape. Cut and shape it depends on how big and how thick you want it.
4. Cook the balls in hot boiling water. Once it floats, cook for another 30 seconds. Remove from boiling water and place it in a bowl of plain water to prevent sticking to each other.
*The more flour you add, the more Q the balls are but it will loosen the taste of the sweet potato and yam*
**If you want to keep the QQ balls in the freezer for the future, you may sprinkle a small amount of the flour all over the balls before freezing it**