Crispy Vegan Taro Balls: Easy and Delicious Recipe

Are you craving the crispy, rich taro balls from street vendors but want a lighter vegan version? Let “Sổ Tay Món Ăn” guide you through making vegan taro balls that taste just like the restaurant version, right at home. Not just for vegans, this dish is a perfect choice to mix up your family meals!

Vegan Taro Balls: A Popular Snack with a Unique Flavor

Taro balls are a familiar street snack known for their crunchy exterior and soft, fragrant taro filling inside. The name “taro balls” comes from the intricate shape of the dish, resembling small, meticulously crafted gems.

The vegan taro balls we introduce today not only retain the characteristic flavor but also use entirely plant-based ingredients, suitable for vegans or anyone who loves healthy cuisine.

Vegan Taro Balls

Ingredients Needed for Vegan Taro Balls

To make vegan taro balls, you will need the following ingredients:

• Taro: 500g (choose waxy taro for its stickiness and flavor)
• Peeled mung beans: 100g (to add richness and bind the filling)
• Tapioca starch: 100g (for a crispy exterior)
• Rice flour: 50g (to make the exterior fluffier)
• Panko breadcrumbs: 100g (essential for the crispy coating)
• Coconut milk: 50ml (to add richness to the filling)
• Scallions and cilantro: A small amount (to enhance aroma and color)
• Seasonings: Sugar, salt, pepper, vegan seasoning powder
• Cooking oil: Enough to deep-fry the balls

Detailed Instructions for Making Vegan Taro Balls

Step 1: Prepare the Ingredients

• Peel the taro, wash it clean, and cut into small pieces.
• Rinse the mung beans and soak them in warm water for about 2 hours to soften.
• Wash the scallions and cilantro, then finely chop them.

Step 2: Steam the Taro and Mung Beans

• Place the taro and mung beans in a steamer and steam until soft, about 20-25 minutes. Check by inserting a toothpick; if it goes through easily, they are done.

Step 3: Mash the Taro and Mung Beans

• While still hot, mash the taro and mung beans until smooth using a blender or mortar and pestle. If mashing by hand, ensure the mixture is very smooth to achieve the right consistency.

Step 4: Mix the Taro Filling

• Mix the mashed taro, mung beans, coconut milk, scallions, cilantro, and seasonings including sugar, salt, pepper, and vegan seasoning powder. Adjust to taste.

Step 5: Shape the Balls

• Take a suitable amount of filling, roll it into a ball, or shape it as desired. The traditional round shape is the most common.

Step 6: Coat and Fry the Balls

• Mix the tapioca starch, rice flour, and a pinch of salt to make the coating.
• Roll the taro balls in the flour mixture, then coat them with panko breadcrumbs.
• Heat the cooking oil in a deep pan and fry the balls until golden brown on all sides.

Step 7: Finish and Enjoy

• Remove the balls from the oil and place them on a plate lined with paper towels. Enjoy them hot with chili sauce, ketchup, or vegan mayonnaise.

Vegan Taro Balls Frying Process

Tips for the Best Vegan Taro Balls

• Choosing taro: Prefer waxy taro with a dull white or slightly purple interior, as it will be stickier and more flavorful when cooked.
• Frying the balls: Fry at medium heat to ensure even cooking and a beautiful golden color. Double-frying can enhance crispiness.
• Storage: If making a large batch, let them cool and store in the refrigerator. Re-fry or reheat in an air fryer when ready to eat.

Nutritional Value of Vegan Taro Balls

Despite being fried, vegan taro balls offer many health benefits:

• Taro: Rich in fiber, vitamins, and minerals, good for digestion.
• Mung beans: Provide plant-based protein, help lower cholesterol, and are good for heart health.
• Vegan version: Uses plant-based ingredients, reducing saturated fat.

Conclusion

With this detailed recipe and helpful tips, you can easily make vegan taro balls that are crispy and delicious at home. This is not only an appealing snack but also an ideal choice for vegan feasts or family gatherings.

Try it out and share your results with “Sổ Tay Món Ăn”! Don’t forget to follow us for more unique vegan recipes.

References

1. Original recipe from “Vietnamese Cuisine.”
2. Cooking tips from culinary expert Cô Ba.