Peel and slice the pumpkin, taro, and purple sweet potato.

Steam them until fully cooked.

Place each steamed ingredient into separate containers.

Add 20g of white sugar to each container.

Mash each ingredient into a smooth paste.

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.

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.

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.

Dust the pieces or balls with extra tapioca starch.

Place them in the freezer for storage.

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.