When that bowl of colorful, chewy taro balls appears in front of you, it feels like the world has become sweeter and more delightful. Taro balls, with their unique charm, have won the hearts of countless dessert enthusiasts. They’re not just a treat; they’re a fun and rewarding experience.
You might have enjoyed them at a dessert shop, but making them yourself offers a whole new level of satisfaction. We’ll take you through the entire process, from prepping the ingredients to presenting the final product. By the end, you’ll be able to create your own delicious taro ball desserts and impress family and friends with your homemade treats.
Here’s a recipe for making colorful taro balls (芋圆) at home，I made taro balls in three colors. You can easily make them at home in just few simple steps. With this method, they won’t stick or become crumbly. No matter how you knead them, they won’t crack and will be wonderfully chewy!
Ingredients:
- 160g steamed pumpkin
- 180g steamed taro
- 200g steamed purple sweet potato
- 600g tapioca starch (200g for each ingredient)
- 60g white sugar (20g for each ingredient)
Instructions:
Prepare the Ingredients:
- Peel and slice the pumpkin, taro, and purple sweet potato.
- Steam them until fully cooked.
Mash and Mix:
- Place each steamed ingredient into separate containers.
- Add 20g of white sugar to each container.
- Mash each ingredient into a smooth paste.
Add Tapioca Starch:
- To the mashed pumpkin, add 200g of tapioca starch.
- To the mashed taro, add 200g of tapioca starch.
- To the mashed purple sweet potato, add 200g of tapioca starch.
Mix and Knead:
- Take a portion of the tapioca starch and add hot boiling water to it. Stir until it becomes a smooth paste.
- Return this paste to the main mixture and knead until smooth.
- This step helps improve the dough’s elasticity and prevents it from becoming loose or cracking.
You can also refer to the method used for making gluten-free dumpling ( taro dumplings): after kneading the dough thoroughly, take a small piece and boil it in water. Then, mix the cooked piece back into the remaining dough.
Form the Balls:
- Shape the dough into long strips, dusting with a little tapioca starch to prevent sticking.
- Cut the strips into small pieces or roll them into small balls if you prefer.
Freeze:
- Dust the pieces or balls with extra tapioca starch.
- Place them in the freezer for storage.
Serving:
- When ready to use, boil the taro balls in boiling water until they float to the surface. After cooking, remember to rinse them under cold water to make them even more chewy.
- Serve them in your favorite dessert or sweet soup. For example, try them with sago, mango, and milk to make a delicious taro ball mango sago dessert.
Enjoy your homemade taro balls! They’re perfect for adding a chewy texture and vibrant colors to your desserts.
How to make taro balls
Ingredients
- 160 g steamed pumpkin
- 180 g steamed taro
- 200 g steamed purple sweet potato
- 600 g tapioca starch 200g for each ingredient
- 60 g white sugar 20g for each ingredient
Instructions
Prepare the Ingredients:
- Peel and slice the pumpkin, taro, and purple sweet potato.
- Steam them until fully cooked.
Mash and Mix:
- Place each steamed ingredient into separate containers.
- Add 20g of white sugar to each container.
- Mash each ingredient into a smooth paste.
Add Tapioca Starch:
- To the mashed pumpkin, add 200g of tapioca starch.
- To the mashed taro, add 200g of tapioca starch.
- To the mashed purple sweet potato, add 200g of tapioca starch.
Mix and Knead:
- Take a portion of the tapioca starch and add hot boiling water to it. Stir until it becomes a smooth paste.
- Return this paste to the main mixture and knead until smooth.
- This step helps improve the dough’s elasticity and prevents it from becoming loose or cracking.
- You can also refer to the method used for making gluten-free dumpling ( taro dumplings): after kneading the dough thoroughly, take a small piece and boil it in water. Then, mix the cooked piece back into the remaining dough.
Form the Balls:
- Shape the dough into long strips, dusting with a little tapioca starch to prevent sticking.
- Cut the strips into small pieces or roll them into small balls if you prefer.
Freeze:
- Dust the pieces or balls with extra tapioca starch.
- Place them in the freezer for storage.
Serving:
- When ready to use, boil the taro balls in boiling water until they float to the surface. After cooking, remember to rinse them under cold water to make them even more chewy.
- Serve them in your favorite dessert or sweet soup. For example, try them with sago, mango, and milk to make a delicious taro ball mango sago dessert.
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