Ingredients: 250g taro, 2 tablespoons powdered sugar, 100g starch. Method: 1. Boil the taro with the skin in water until it can be easily pierced with chopsticks. Remove and cool in cold water, then peel off the skin; 2. Use a spoon to press the taro into pieces. 3. Slowly add about 3-4 tablespoons of boiling water to the starch, and stir with chopsticks to form a dough; 4. After the temperature is slightly lower, mix the starch powder and taro paste together, and add powdered sugar Mix evenly, the kneaded dough is moderately soft and hard, neither sticky nor hard; 5. Transfer the dough to a cutting board, knead it into long strips, cut it into small pieces with a kitchen knife, and use some starch appropriately to prevent sticking (just like before (Same as making dumpling wrappers); 6. The prepared taro balls can be cooked like glutinous rice balls. They can be eaten directly or added with various fruits and candied osmanthus, which are both delicious choices. Tips 1. The starch must be boiled in boiling water, so that the finished product will be as chewy as pearls; 2. Taro contains less water, so use more water to boil the starch; if it has more water content, use less water; 3. The finished product can be put Freezer, eat as you go; 4. After cooking, put it in the refrigerator to cool down for the most delicious taste; 5. You can use the same method to make sweet potato balls and pumpkin balls, which are equally delicious.