How To Make Taiwanese Taro and Sweet Potato Balls Dessert

Taro and Sweet Potato Balls

1. Steam pieces of yam and sweet potato separately for 20 mins or until soft.  
2. Immediately transfer steamed yam to a mixing bowl and mash with a hand masher until mashed.  
3. Add in 125g tapioca starch while the yam still hot.  Mix with a spatula or spoon until incorporated.  Pour 1 tablespoon of boiling water at a time if the dough is too dry.
4. When the dough is cool enough to handle, transfer dough into the counter top and knead with hand for 1 to 2 minutes.  Cut the dough into 4 portions.  Roll each portion into a long log.  Cut the log into small pieces at your desired size. 
5. Do the same to steamed sweet potato.
6. To serve, scoop the ginger soup in a serving bowl.  Add in taro balls, potato balls,  sweet red beans, tapioca pearls and soy milk pudding.
7. Serve warm or cold.

1. Bring a pot of water to boil, then drop in the taro balls.  Boil until the pieces rise to the surface, scoop out and throw into ice water to stop the cooking.  
2. Boil the sweet potato balls separately as above.

Sweet Red Beans 

1. Soak the red bean with enough water one night before or at least 3 hours.
2. In a pot, add in red bean, sugar and water.  
3. Bring to boil at medium high heat.  Reduce to low heat and simmer until red bean is cooked and soft.  It takes around 30 minutes or more.

Tapioca Pearls

1. Bring a pot of water to boil at high heat.
2. Add in tapioca pearls, reduce to low heat and simmer for 10 - 15 minutes.
3. Off the heat and let the pearl sit for 2 minutes with lid on.
4. Wash and strain the pearls with runny tap water.

Soy Milk Pudding

Ginger Soup

1. Add gula melaka, ginger slices, water and pandan leaves into a pot.
2. Bring to boil at medium high heat.  Reduce to low heat and simmer for 10 minutes.