Cassava flour used to make taro balls can be replaced by sweet potato flour. However, the relative viscosity of sweet potato powder is relatively low, and the taste is relatively soft, which is not as q-elastic as cassava powder.

Cassava flour is better because the ratio of amylopectin to amylose in cassava starch is as high as 80: 20, so it has a high peak viscosity, and taro balls made with high viscosity will be more resilient than Q.

Brief introduction of taro balls

Taro is a famous Han snack, which belongs to the traditional dessert in Fujian and Taiwan Province. Steamed taro, pressed into mud, mixed with cassava flour and water, kneaded into strips, cut into small pieces, boiled in boiling water until floating, and fished out to form taro balls.

Cooked taro balls can be eaten in rock sugar water, and they can also be eaten hot in winter. In Taiwan Province and Fujian, many desserts, such as tofu pudding and shaved ice, can be covered with taro balls and eaten together.