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Taro Balls and Sweet Potato balls

Irresistible Taro Balls and Sweet Potato Balls You’ll Love

Experience the comforting textures of Taro Balls and Sweet Potato Balls, a delightful vegan and gluten-free dessert that will evoke nostalgia.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DESSERTS
Cuisine: Taiwanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taro Balls
  • 1 cup Taro Root Adds an earthy flavor
  • 1 cup Tapioca Starch Essential for chewy texture
  • 2 tablespoons Sugar Enhances sweetness; brown sugar recommended
  • 1 cup Boiling Water Critical for binding dough
For the Sweet Potato Balls
  • 1 cup Orange Sweet Potato Offers natural sweetness
  • 1 cup Tapioca Starch Vital for chewy texture
  • 2 tablespoons Sugar Balances flavor
  • 1 cup Boiling Water For smooth dough
For Cooking
  • 6 cups Water Prevents clumping

Equipment

  • Steamer
  • Large pot
  • mixing bowl
  • knife
  • Ziploc Bags

Method
 

Making Taro Balls and Sweet Potato Balls
  1. Steam the taro root and sweet potatoes for about 20 minutes, until fork-tender.
  2. Mash the steamed taro and sweet potato separately, draining excess liquid from the sweet potato.
  3. For sweet potato balls, mix the mashed sweet potato with tapioca starch, knead until a cohesive dough forms, roll into logs, and cut into bite-sized pieces.
  4. For taro balls, blend the mashed taro with sugar and tapioca starch, gradually stir in boiling water, knead well, and cut into squares.
  5. In a large pot, bring water to a rolling boil, drop in the balls, cook until they float, and drain.
  6. Serve slightly cooled, warm drizzled with honey or chilled with grass jelly.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 42gProtein: 2gSodium: 5mgPotassium: 100mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 15mgCalcium: 10mgIron: 0.5mg

Notes

For extra richness, drizzle with coconut milk before serving. Freeze uncooked balls in Ziploc bags for up to 3 months.

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