Dish
Ti-huih-ko
Ti-huih-ko is a dessert made with sweet potato, taro, and glutinous rice flour. The sweet potato and taro are steamed and mashed, then mixed with the glutinous rice flour to form a dough. The dough is then shaped into small balls and boiled in water. The Ti-huih-ko is served in a sweet syrup made with brown sugar and ginger. It is a popular dessert in Taiwan and can be found in traditional markets and dessert shops.
Origins and history
Ti-huih-ko originated in Taiwan and is a traditional dessert in the country.
Dietary considerations
Ti-huih-ko is gluten-free and vegan-friendly.
Variations
There are many variations of Ti-huih-ko, including those made with red bean paste or sesame paste.
Presentation and garnishing
Ti-huih-ko is often served in a bowl with the sweet syrup poured over it. It can be garnished with sliced ginger or sesame seeds.
Tips & Tricks
To make Ti-huih-ko, make sure the dough is not too wet or too dry. The consistency should be similar to that of play-dough. Boil the Ti-huih-ko until they float to the surface of the water.
Side-dishes
Ti-huih-ko can be served as a dessert or snack, and is often accompanied by other Taiwanese desserts such as shaved ice or bubble tea.
Drink pairings
Ti-huih-ko pairs well with Taiwanese tea or coffee.
Delicious Ti-huih-ko recipes
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