Yu Yuan: Taiwanese Taro Balls

sweet potato starch

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch is more economical.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories and regular milk is often more affordable.

Wash and peel the taro and sweet potatoes.

Slice the sweet potatoes about a centimeter thick and lay them out on a steamer tray.

Steam the sweet potatoes over medium high heat for about 30 minutes until tender.

Mash the steamed purple sweet potato with a fork until about 80% mashed, leaving some chunks for texture.

Mix in 100 grams of sweet potato starch for every 300 grams of sweet potato and combine well.

Add water two teaspoons at a time to bring the dough together, adding about a tablespoon and a half in total.

Roll out the dough into a snake about a centimeter wide and cut into small pillows, dusting with starch to prevent sticking.

Boil water and drop the taro balls in, cooking until they float, about 2-3 minutes.

Toss the cooked taro balls with brown sugar and serve hot or over ice with syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens