Sweet and glutinous purple sweet potato balls are a classic Taiwanese street snack and a handmade snack that many people love.

If you also want to make it at home, here is a detailed introduction to the method of making purple potato and taro balls, and teach you step by step how to make springy and delicious purple potato balls.

Choosing Purple Sweet Potatoes Choosing high-quality purple sweet potatoes is the key to making delicious taro balls.

Choose purple potatoes with dark purple, smooth skin and no damage.

The purple sweet potato is medium in size and feels slightly hard in the hand. It will not taste too soft after being steamed.

Steamed purple sweet potato. Clean the purple sweet potato, peel and cut into pieces.

Put it in a steamer and steam over high heat for about 20-25 minutes, or you can pierce it easily with chopsticks.

After the steamed purple sweet potato is hot, press it into a puree and add an appropriate amount of powdered sugar or honey to taste, so that the taro balls will taste sweet and soft.

To make taro ball wrappers, mix glutinous rice flour and starch powder in a ratio of 1:1, add appropriate amount of water and knead into a smooth dough.

Be careful to add water little by little to avoid making the dough too thin or too dry.

After the dough is kneaded, wrap it in plastic wrap and let it rest for about 30 minutes to allow the dough to fully rise, so that the taro balls will have a more elastic texture.

For filling, divide the purple sweet potato puree into small balls, about 15 grams each.

Flatten the glutinous rice skin, wrap it with purple sweet potato filling, and roll it into a round shape or into a long strip.

To cook taro balls, add enough water to the pot and bring to a boil over high heat.

Put the taro balls into boiling water. When the taro balls float, take them out and quickly put them into cold water to cool down.

This will allow the taro balls to maintain their chewy texture and prevent them from becoming hard due to overcooking.

Cooked taro balls can be eaten with sugar water, red bean soup or shaved ice.

It can also be added to milk tea or bean curd to add texture and flavor.

Taro balls are soft and glutinous, sweet and delicious. They are a good summer food to relieve summer heat and relieve cravings.

Tip: If you like the taro balls to be chewy, you can increase the proportion of glutinous rice flour appropriately.

Do not knead the taro ball skin for too long to avoid excessive gluten production, which will affect the taste.

When cooking taro balls, there should be enough water to prevent the taro balls from sticking to the pan.

The cooked taro balls taste best when eaten hot.

Taro balls can also be stored frozen and cooked when you want to eat them.