Chewy Taro Balls
Indulge in the delightful chewiness of homemade Taro Balls, a beloved Asian dessert that’s both vibrant and satisfying. Made from a harmonious blend of mashed taro, sweet potato, and tapioca starch, these colorful, bouncy balls are perfect for adding texture to your favorite sweet soups, syrups, or bubble teas. This recipe offers a step-by-step guide to create the perfect chewy texture, with options to customize colors for a playful twist. With just 30 minutes of prep time, you’ll have a dessert that’s as fun to make as it is to eat. Perfect for anyone looking to explore authentic Asian confectionery at home, these Chewy Taro Balls are a surefire way to elevate your dessert game!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams taro
- 300 grams sweet potato
- 200 grams tapioca starch
- 50 grams sugar
- 100 milliliters water
- 1 as needed food coloring
Instructions
Peel the taro and sweet potatoes, then cut them into small chunks.
Steam the taro and sweet potatoes separately until soft, about 15 to 20 minutes. Test by poking with a fork; the fork should slide in easily.
Once steamed, mash the taro and sweet potato separately in different bowls.
Add 25 grams of sugar to the taro and sweet potatoes each, mixing well.
Slowly add half of the tapioca starch to the mashed taro and the other half to the mashed sweet potatoes. Knead each mixture until a smooth dough forms. If the mixture is too dry, gradually add a little water until it reaches the right consistency. It should be smooth, soft, and pliable.
For color variation, divide the doughs into portions and add a small amount of food coloring to each portion, kneading until the color is evenly distributed.
Roll each type of dough into long strips, approximately 1 cm in diameter.
Cut the strips into small pieces, about 2 cm each, to form small balls.
Bring a pot of water to a boil and gently drop the taro balls into the boiling water. Stir gently to prevent sticking.
Cook the taro balls until they float to the surface, then allow them to cook for an additional 2 minutes.
Remove the balls with a slotted spoon and transfer them to a bowl of cold water for a few minutes to enhance the chewy texture.
Drain the taro balls and serve them warm with sweet soup, syrup, or with dessert of your choice.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.9 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
