How to Make Taro Balls
User Reviews
5
-
Prep Time
40 mins
-
Cook Time
10 mins
-
Total Time
50 mins
How to Make Taro Balls
Description
How to Make Taro Balls involves steaming peeled taro and sweet potato until soft, then mashing them with optional sugar and mixing in sweet potato starch to form pliable doughs. The doughs are shaped into thin logs, cut into small cubes, and dusted with starch to prevent sticking. Boiling the balls in water until they rise to the surface indicates doneness, followed by adding cold water to maintain the texture and continuing to cook briefly.
The accompanying broth is prepared by boiling ginger slices and brown sugar in water, producing a warm, mildly spiced syrup that complements the earthy flavors of the balls. Serving the cooked taro balls in this ginger syrup creates a dessert with a pleasing balance of subtle sweetness, fragrant ginger notes, and the chewy texture of the balls.
This recipe captures the careful balance of starch and moisture required to achieve the iconic chewy texture of taro balls, characteristic of Taiwanese street desserts. Proper steaming, mashing while hot, and starch adjustment are essential so the balls hold shape and have the desired resilience.
Ingredients
Taro Balls
- 200 g taro peeled
- 70 g sweet potato starch homemade tutorial, to 90g
- 3 tbsp. sugar optional, if needed
- water for adjusting, as needed
Sweet Potato Balls
- 100 g sweet potato peeled, or purple sweet potato
- 35 g sweet potato starch to 50g
- 1 tbsp. sugar optional, if needed
- water as needed for adjusting
Serving broth
- 2 lices ginger
- 1 L water
- 1/4 cup brown sugar or 1 piece of yellow sugar
Instructions
- Cut the potatoes and taro into small cubes and then steam with high fire for 20 to 30 minutes until soft.
- Smash taro well, mix in sugar when the taro is still hot. Add sweet potato starch in. Knead to form a soft ball, add water if needed. Add more flour is your mixture is too wet and more water if the mixture is too dry.
- Then divide the dough into 4 equal portions, shape each one into thin long log (around 1.5cm in diameter). Then cut into small dices. Dust some corn flour or sweet potato starch to avoid them from sticky together.
- To cook the trao balls
- Bring a pot of water to a boiling, and then gently lower the balls in. Add 2 tablespoons of cold water when the taro balls floats. Then continue cooking for 2-3 minutes.
- In the meantime, add 2 slices of ginger and 1 pieces of brown sugar. Bring to a boiling.
- Scoop the syrup water in serving bowl and transfer the taro balls out once cooked.
User Reviews
Overall Rating
5
You'll Also Love
