After preparing fresh taro rounds, sprinkle a layer of tapioca starch and tapioca starch on the outside of the taro rounds, and then add an appropriate amount of water to the pot. The water did not boil when the taro rounds into the pot, open medium heat to cook for about 10 minutes, you can put the delicious delicious taro rounds out.

The taro ball should be in the water boiled down after the pot, down the pot after cooking 3-5 minutes, after cooking off the fire, do not fish out directly, cover the lid of the pot for 2 minutes in the fish out, either frozen taro ball or not frozen taro ball cooked with cold water, so that the taro ball will be cooked out of the super tasty Q elastic.

The taro ball is a famous Han Chinese snack, belonging to Fujian and Taiwan's traditional desserts, common brands have fresh taro fairy taro ball. To taro steamed and pressed into the mud, coupled with groundnut flour and water mixed into a ball, rolled into a long strip shape and then cut into small pieces, into the boiling water and cook until floating out of the taro ball. Adding groundnut flour makes it Qier, while using rice flour makes it softer. Similarly, there are mung bean rounds made with mashed green beans instead of mashed taro. All are one of the famous snacks in Jiufen, Taiwan.

Cooked taro balls can be eaten with icing sugar water, and also eaten hot in winter. In Taiwan and Fujian, many desserts such as bean curd and shaved ice can be eaten with taro balls and sweet potato rounds covering them.

Boiling is just letting go of the water to cook it. Then you can eat hot with red bean paste or green bean paste and other sugar water, cold with cold noodles and Wanglaoji. I think you can also add tofu flower and stewed milk. But I think you can also add milk milk tea, anyway, as you like.