Homemade Taiwanese taro balls (with cooking method)

Overview

Summer is here, and it’s a good time to eat cold drinks and desserts. Homemade taro balls are healthy and delicious. When my mother was grocery shopping, she only bought purple sweet potatoes. She used purple sweet potatoes as raw materials to make taro balls. The recipes for pumpkin and taro are the same, so I won’t make a separate recipe.

Tags

• snacks
• children
• late night snack
• taiwanese food
• taiwanese snacks
• purple sweet potato
• tapioca flour

Ingredients

Steps

1. 1 Steam the purple sweet potatoes and press them into puree using a mud press.

   

2. 2 While it's still hot, sprinkle a small amount of tapioca flour and mix well

   

3. 3 Sprinkle in the tapioca flour and stir, stirring evenly while sprinkling the tapioca flour, until the specified amount of tapioca flour is sprinkled.

   

4. 4 Place the evenly kneaded purple potato dumplings on a silicone mat and set aside.

   

5. 5 Take out a small piece and shape it into a long strip.

   

6. 6 Cut into small dices and it becomes taro balls. Knead the small dices into a round shape, and they are truly taro balls, but I was lazy, so I didn’t knead them. If you are not eating it on the spot, just put it in the refrigerator and freeze it.

   

7. 7 How to cook taro balls: After the water boils, add the taro balls and cook. When the water boils again and the taro balls float to the surface, cook for another minute. Immediately put the cooked taro balls into ice water to ensure that the cooked taro balls are springy. The taste of naturally cooled taro balls will be much worse!