Taro Ball is a famous Chinese snack that belongs to the traditional desserts of Fujian and Taiwan province, China.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
- White sugar Moderate amount
For yellow taro ball
- 300g Sweet potato peeled net weight
- 227g Tapioca powder
For purple taro ball
- 300g Purple Potato peeled net weight
- 108g Tapioca powder
For white taro ball
- 300g Potato peeled net weight
- 197g Tapioca powder
TARO BALL RECIPE INSTRUCTIONS:
Steamed the three coarse grains in a stemmer.
Smash them into the muds with a tool.
Mix coarse grain muds with 1 tablespoon tapioca flour to make the doughs. (You can add some sugar according to your preference)
Take one-fifth of the doughs in a wok with warm water and cook it for a while. Add the cooked doughs into the corresponding doughs and mix well.
Mix coarse grain doughs with the corresponding amount of tapioca flour and knead them until the doughs become soft, elastic, and doesn’t sticky. (Add water if needed)
Roll the doughs into long strips and divide them into a small dough.
HOW TO COOK TARO BALL
Add clear water in a wok and cook until boiling. Add the taro ball in the wok and cook it under middle heat for 8 minutes. Stir the water in the wok with a spoon to make the soup move while cook the taro ball, and try not to touch the taro ball.
When taro ball expands and floats on the water surface (Or it can be easily poked in with chopsticks), transfer it in a bowl with cold water.
Pour off the water. Pour the milk, raisins, red bean paste, taro mud and grass jelly in the bowl and sprinkle with the condensed milk. Serve. (The taste will be better after refrigerating)