Handmade Soya Oats Taro balls and Sweet Potato Balls

Soya Milk Oats

1. Pour soybeans into a medium bowl and cover with water. Soak the beans for 40 minutes. (Soybeans will triple in volume).

2. Rinse and drain the water.

3. In a pot, bring 1000ml of water to a boil. Pour beans into the pot and stir. 

4. Cook for 30 minutes until the soybeans soften. 

5. Using a spatula, crush and press the beans. 

6. Using a filter, pour the soyamilk into a flask to obtain smooth silky freshly made soya milk. Add in 2 cups of Quaker Instant Oats and stir. 

7. If desired, flavour it with 2 teaspoons of Gula Melaka or Honey.

Taro Balls and Sweet Potato Balls Ingredients

1.  Peel the Taro, Purple Sweet Potato and Yellow Sweet Potato, and cut into cubes.

2. Steam for 20 minutes by medium heat until cooked.

3. While still hot, use a fork to smash the Taro in a separate bowl.

4. Add in Tapioca Flour and combine until well-mixed.

5. Add in Quaker Instant Oats and knead until a smooth dough forms.

6. Cover the dough with plastic wrap and rest for 10 minutes.

7. Sprinkle some Tapioca flour on the worktop.

8. Roll the dough into a long strip and cut into cubes.

9. Put the cubes in a pot of boiling water.

10. Taro balls are cooked when they float on the water. Remove from the pot and add in to the Soya Milk Oats.

11. Repeat the same steps for the Purple Sweet Potato and the Yellow Sweet Potato.

12. Kids eat in colour. The natural colouring of the chewy Taro balls is a hit with the children. Other options available: Beetroot, Potato etc.