Taro Balls
Soft, chewy and sweet, these taro balls are a classic Chinese dessert made from mashed taro and glutinous rice, served in brown sugar ginger syrup.
Ingredients
6 items- Taro 300g
- Glutinous rice flour 100g
- Granulated sugar 50g
- Brown sugar 30g
- Ginger 2 slices
- Water as needed
Nutrition
Steps （6 steps）
Steam taro slices over high heat for 15 minutes until easily pierced with a fork.
Mash hot taro, add sugar and glutinous rice flour; knead into a smooth, non-sticky dough.
Roll dough into a log, cut into small pieces (about 10g each), and roll into balls. Dust with flour to prevent sticking.
Boil water with brown sugar and ginger, then simmer for 5 minutes; strain to get the syrup.
Drop taro balls into boiling water, cook over medium heat until they float, then 1 more minute until translucent.
Transfer to the brown sugar ginger syrup and serve. Sprinkle with sesame seeds if desired.
Tips
Mix the dough while the taro is still warm for best texture. Briefly rinse boiled balls in cold water for extra chewiness.
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