Directions

• Step 1: Steam the Taro
• Peel and cut the taro into small cubes.
• Place the taro cubes in a steamer and steam for 15-20 minutes, or until fork-tender.
• Transfer the hot taro to a large mixing bowl and mash it into a smooth paste while still warm.
• Step 2: Make the Dough
• Add sugar to the mashed taro and mix well.
• Gradually add sweet potato starch while mixing.
• Slowly pour in hot water, a little at a time, and knead the dough until it forms a smooth, non-sticky consistency. If too dry, add more hot water; if too sticky, add a little more starch.
• Step 3: Shape the Taro Balls
• Divide the dough into smaller portions and roll each portion into a long rope (~1cm thick).
• Cut into small bite-sized pieces (~1.5cm each).
• Lightly dust the taro balls with extra starch to prevent sticking.
• Step 4: Cook the Taro Balls
• Bring a large pot of water to a boil.
• Add the taro balls and cook until they float to the surface (about 2-3 minutes).
• Once they float, continue cooking for another 1 minute for extra chewiness.
• Use a slotted spoon to transfer the cooked taro balls into a bowl of cold water.
• Step 5: Make the Sweet Ginger Syrup (Optional)
• In a pot, combine water, brown sugar, and ginger slices.
• Simmer on low heat for 5-10 minutes, then strain out the ginger slices.
• Step 6: Serve & Enjoy!
• Drain the taro balls and serve them warm with ginger syrup or chilled with shaved ice and toppings of your choice.
• Drizzle with coconut milk or condensed milk for an extra indulgent treat!