Taiwanese Taro Balls with Grass Jelly
Also known as, “taro and sweet potato ball dessert,” this Taiwanese classic will be sure to wow you with its chewy and bouncy texture. Every bite of these taro balls is more satisfying than the last!
What are Taiwanese Taro Balls?
Taiwanese taro balls are a traditional and classic dessert that can be found throughout the country, but most well-known for in the streets of (Jiufen 九份,) hence why they’re also called “Jiufen taro balls” (九份芋圓.) Taro balls are made by mixing crushed up taro root with tapioca flour or sweet potato flour, creating a springy and chewy texture. Traditionally, taro balls are often served alongside sweet potato balls, grass jelly, and red beans soaked in evaporated milk or ginger sugar water.
Ingredients:
Taro (half a regular-sized cut from Asian grocery stores)
2/3 cup of tapioca flour
1 can of grass jelly
1 can of coconut milk
1 jar of sweetened red beans
1/2 cup of sugar (or sugar alternative, I used monk fruit sugar)
[Shop all the ingredients & equipments HERE]
Start by boiling your cut-up taro until every piece is fork tender.
Let taro pieces cool off, then crush taro until everything is slightly crumbly and slightly sticky.
Add tapioca flour into taro in increments, making sure to incorporate the flour well as you add.
When tapioca flour is totally incorporated, a big dough should form. This is the base of taro balls!
Split dough into fist-sized balls and roll evenly into long tubes. Cut up the tubes into bite-sized pieces and sprinkle in tapioca flour to make sure the balls don’t stick.
Bring taro balls to a boil, making sure to monitor closely and immediately remove them from heat once floating.
Pour taro balls into an ice bath once removed from heat and let chill. Store taro balls in a container with sugar water once chilled so they do not stick.
Instructions:
Skin the taro root and cut into small chunks
Place cut-up taro root into a pot and bring to a boil until every piece is fork mashable
Transfer taro into a large bowl and mash until crumbly (you can use a rolling pin or whatever kitchen utensil that helps you mash ingredients)
Once taro isn’t hot to touch, start incorporating tapioca flour into the taro in increments (once mixed well, a big taro dough should form)
Break dough into fist-size pieces and roll each one out into long tubes evenly
Cut up the tubes into bite-sized pieces
Dust tapioca flour in between layers of taro balls as you continue rolling and cutting, making sure the balls don’t stick to one another
Pour taro balls into a pot and bring to a boil
Immediately remove taro balls from boiling water once they start floating
Transfer taro balls into an ice bath while you prepare a bowl of sugar water (enough to cover the amount of taro balls you made)
Serve immediately with other toppings or store in a container with the sugar water
