1. Break it up and redo it. The reason why the pumpkin taro balls are too hard is probably because the pumpkin was not completely smashed when making the taro balls. The pumpkin is still in a hard state, so it is best to mash the hard pumpkin again and steam it in a pot to make it easier to mash. After adding tapioca flour Knead the dough again, cut it into small pieces and cook it in the pot. It can be eaten after it is cooked.

2. Knead the dough again. The amount of water and tapioca flour used to make taro balls is very important. Too much water and too little water will make the taro balls too wet, too soft and glutinous and inelastic. Too little water and too much flour will make the taro balls too hard, so add an appropriate amount. Tapioca flour and water, if it feels too hard, add some water, a little at a time, until the dough is moderately soft and hard, then put it in the pot and cook.

3. Boil in water again. Taro balls that have been stored for too long or placed in the refrigerator will become harder. You need to pour them into boiling water again and cook for 3 to 8 minutes. After the pumpkin and taro balls have all floated, cook for another minute and then remove them from the pot. After making it, put it in cold water to chill it to make the taro balls more elastic and taste better.