When cooking taro rounds, you can coat the surface of the taro rounds with some flour, and when cooking, you have to wait for the water to boil before you put it in the pot. When cooking taro rounds should be stirred every once in a while to prevent taro rounds from sticking together. When the taro balls are cooled down, wash them with water, add some sugar and mix well, and then store them in the refrigerator. This way the taro balls will not stick together.

Taro dumplings are a famous Han Chinese snack and a traditional dessert in Fujian and Taiwan. The taro is steamed and pressed into a puree, then mixed with groundnut flour and water to form a ball, rolled into a long strip and then cut into small pieces, and then put into boiling water to cook until it floats up and out of the taro ball. Add groundnut flour to make taro rounds Qier, and change to tai bai flour to make them softer. Cooked taro balls can be eaten with ice-sugar water, and in winter they are also eaten hot. In Taiwan and Fujian, many desserts such as bean curd, shaved ice, can add some taro balls and groundnut rounds covered with it to eat together.