Sweet Potato and Taro Balls

 

I’ve eaten these at Meet Fresh and wanted to try making it to eat with a Taro SagoDessert. My kids and husband really liked this. I didn’t use an exact measurement for the tapioca starch. I just looked at the consistency of the sweet potato/taro-tapioca starch mixture.

 Here is what I did:

1. Steamed taro, orange sweet potato, and purple sweet potato

2. Mashed sweet potato, combined with tapioca starch and some sugar. Added a little water as needed. Kneaded it together and divided it into 3 or 4 equal portions. Rolled it into a log and cut it into pieces. Rolled in some tapioca starch so it wouldn’t stick together.

3. Repeat step 2 for purple sweet potato and taro.  When not using, cover with saran wrap in a Tupperware so it wouldn’t dry out.

4. When ready to eat, boiled in syrup water for 2-3 min.

5. Froze leftovers flat.  

 

How to Make Taro Balls - China Sichuan Food

Ingredients

Taro Balls

 

200 g peeled taro (used ~120 g taro)

70 g to 90g sweet potato starch (used tapioca starch, adjust as needed)

3 tbsp. sugar if needed optional

water as needed for adjusting

 

Sweet Potato Balls

100 g peeled sweet potato or purple sweet potato (used ~150 g purple sweet potato and ~120 g orange sweet potato)

35 g to 50g sweet potato starch (used tapioca starch, adjust as needed)

1 tbsp. sugar if needed optional

Water as needed for adjusting

 

Serving broth

2 slices of ginger

1 L water

¼ cup brown sugar or 1 piece of yellow sugar

 

Instructions

Cut the potatoes and taro into small cubes and then steam with high fire for 20 to 30 minutes until soft.

Smash taro well, mix in sugar when the taro is still hot. Add sweet potato starch in. Knead to form a soft ball, add water if needed. Add more flour is your mixture is too wet and more water if the mixture is too dry.

 

Then divide the dough into 4 equal portions, shape each one into thin long log (around 1.5cm in diameter). Then cut into small dices. Dust some corn flour or sweet potato starch to avoid them from sticky together.

 

To cook the taro and sweet potato balls:

Bring a pot of water to a boiling, and then gently lower the balls in. Add 2 tablespoons of cold water when the taro balls floats. Then continue cooking for 2-3 minutes.

In the meantime, add 2 slices of ginger and 1 pieces of brown sugar. Bring to a boiling.

Scoop the syrup water in serving bowl and transfer the taro balls out once cooked.