The taro balls in Taiwanese desserts are so chewy and glutinous that you have to add an extra portion every time you eat them. If you know the low cost of taro balls, you won’t be willing to go to the store to eat them again. According to this recipe, you only need tapioca starch and ordinary whole grains to make professional-grade taro balls.

"Taro Balls"

Preparation materials:

One sweet potato/ One purple potato/ 100g tapioca flour

Production steps:

1. Steam one sweet potato and one purple potato.

2. Steam and cool, peel and cut into small pieces, then mash into puree. Add an appropriate amount of tapioca flour and knead into a ball (if you like it sweet, add a small spoonful of sugar while it's still hot). If it feels too dry, add some water appropriately. Then divide into long strips.

Note: Use force when kneading the dough. Kneading hard can make the taro balls more flexible.

3. Cut the strips into small balls.

4. Boil in boiling water, pay attention if it is already boiling water. Take it out when it floats (just like cooking glutinous rice balls).

5. It is delicious in milk tea, coconut milk, and red bean soup.

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