Taro Balls

Name: Taro Balls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 1 lb taro root, peeled and diced; 1 cup tapioca starch; 3 tbsp granulated sugar; 1/4 cup boiling water

Chewy Taiwanese sweet bites made from mashed taro root and tapioca starch. Served warm or chilled over syrup or crushed ice.

45 minMediumServes 4220 cal/serving

TaiwaneseDessertStovetopVegetarianVeganHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

1 lb taro root, peeled and diced
1 cup tapioca starch
3 tbsp granulated sugar
1/4 cup boiling water

Instructions

1

Steam 1 lb peeled and diced taro root in a steamer over high heat for 15 to 20 minutes until fork tender.
2

Transfer warm taro to a bowl, mash until smooth, and mix in 3 tbsp granulated sugar.
3

Add 1 cup tapioca starch and 1/4 cup boiling water to the mashed taro, kneading into a smooth dough.
4

Roll dough into long ropes, cut into bite-sized pieces, and shape into small balls.
5

Boil taro balls in water for 3 minutes after they float to the surface, then drain.

Questions

How long does Taro Balls keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Taro Balls?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Salted Honeydew Sea Salt Cream Tea drink
Hojicha Roasted Green Tea Latte drink
Aperol Spritz drink

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