Taiwanese QQ Balls Dessert: Chewy and Refreshing
Make a chilled Taiwanese-inspired dessert with chewy sweet potato balls, tea jelly, and a cold milk sauce, following Queen Kitchen’s recipe.
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This video was made with the help of AI (visuals & voice).
Looking for a chilled homemade dessert with a few components to prepare separately? Queen Kitchen’s Taiwanese QQ Balls Dessert brings together chewy sweet potato balls, tea jelly cubes, and a cold milk sauce.
Make each component in sequence, then assemble them just before serving. The Queen Kitchen video uses AI assistance for its visuals and voice. Queen Kitchen is affiliated with JournalArta’s owner, Grup Artamedia, so this article is promotional content.
Ingredients
- QQ balls (per color: purple, yellow, white sweet potato)
- 200 g steamed sweet potato, mash while hot
- 2 tbsp granulated sugar
- ±50 g tapioca flour
- Hot water as needed, add little by little until smooth and pliable
- Tea jelly
- 300 ml water + 2 tbsp loose-leaf tea (brew, strain)
- 1 packet jelly powder
- 100 g granulated sugar
- 500 ml water
- Milk sauce
- 200 g creamer + 1 liter water
- 1 can evaporated milk
- 1 pandan leaf
- Sweetened condensed milk as needed
How to Make It
- Make the QQ ball dough. Mash the steamed sweet potato while it is hot, then mix it with the sugar and tapioca flour. Add hot water a little at a time and knead until the dough is smooth and pliable. Avoid using too much tapioca flour, as the balls may turn hard.
- Shape and boil the balls. Roll the dough into a long rope and cut it into cubes. Boil until the pieces float, then cook for another 1–2 minutes. Immediately place the balls in cold water to help keep them chewy.
- Prepare the tea jelly. Brew the loose-leaf tea with 300 ml water, then strain it. Cook the tea with the jelly powder, sugar, and 500 ml water until boiling. Pour the mixture into a tray and let it cool. Once set and cooled, cut the jelly into cubes.
- Make the milk sauce. Briefly cook the creamer and water with the evaporated milk, pandan leaf, and sweetened condensed milk. Let the sauce cool.
- Assemble and serve. Place the tea jelly, QQ balls, and ice cubes in a bowl. Pour the cold milk sauce over them.
Tips from the Video
- Add hot water to the dough gradually until it becomes pliable.
- Do not use too much tapioca flour, or the balls may become hard.
- After boiling the balls until they float and cooking them for another 1–2 minutes, transfer them straight to cold water to keep them chewy.
This dessert is assembled from three separate components, making it easy to work through them one at a time. The QQ balls, tea jelly, and cold milk sauce each bring a different texture and flavor to the bowl.
For the full process, watch Queen Kitchen’s Taiwanese QQ Balls Dessert video. You can also subscribe to the Queen Kitchen YouTube channel and follow Queen Kitchen on Facebook.
