Ingredients for Taro Balls: 150g taro, 150g yellow sweet potato, 150g purple sweet potato, 300g tapioca starch, 10g rock sugar, 200ml red bean soup.
Method: Step 1: Prepare tapioca starch. Step 2: Peel and cut the taro, purple sweet potato, and yellow sweet potato into chunks, then steam them together. (Note: I forgot to take a photo of the three together, so I’m using a photo from a few days ago when I steamed two large yellow sweet potatoes. Please control the amount of ingredients accordingly!) Step 3: Mash the steamed taro with a spoon into a paste, pour in tapioca starch, mix well, and knead by hand until it forms a non-sticky dough.
Repeat this process for the purple and yellow sweet potatoes. Step 4: Take a portion of the yellow sweet potato dough and roll it into a thin strip. Step 5: Cut into small cubes with a knife. Step 6: Sprinkle a little tapioca starch and mix well to prevent sticking. Store in a resealable bag in the freezer for later use in making taro ball desserts. Repeat this for the other two types of dough. Step 7: Place about 300ml of water in a small pot, bring to a boil, add the taro balls, and rock sugar.
Adjust sweetness to taste and cook for about 3 more minutes. The color of the syrup will turn light purple due to the purple sweet potato. Step 8: This is the version with red bean soup added, making it red bean soup taro balls! The red bean soup should be prepared in advance. Feel free to use your imagination to create various taro ball desserts.
Cooking Tips for Taro Balls: When mixing the taro ball dough, add tapioca starch based on the moisture content of the taro and sweet potatoes until it is no longer sticky. I cut the taro balls into small cubes, but you can also shape them into other forms such as spheres or triangles. However, I personally think that the small cubes look best when served in a container! There are tricks to making delicious dishes, and I have little tips for each of my recipes. You can search for ‘desserts’ to directly view my recipes!
