The weather is crazily hot these day. Guess we are entering into one of our 3 season, the hottest. Will be nice to have something cold for dessert later. Today I tried another Jiu Fen Taro Ball 九份芋圆 (2) recipe and this time round, using a combination of tapioca flour and rice flour. Findings: The texture is softer and less chewy. For those who don't fancy too chewy texture, this will be a good recipe. As for this recipe, the "expansion" is not that great so actually I can afford to cut it bigger. My girl loves this and luckily I had prepared a big tub for her to dig in. What you need: 100g yam, skinned and cubed 10g rice flour 30g tapioca flour 2 tsp sugar 20 - 50g water (increase this slowly) 100g sweet potatoes, skinned and cubed 10g rice flour 30g tapioca flour 1 tsp sugar 20-50g water (increase this slowly) Method: Steam yam (sweet potatoes), add sugar and mashed it up. Mix in rice flour and tapioca flour. Add in water and knead to form a soft dough. Start with 20g and slowly increase the water until you achieve the soft consistency. Flatten into a rectangle and cut into strips and then to cubes. (Try to do small coz it will grow big after boiling). Enjoy!