Taro Ball Dessert
Taiwanese warm dessert soup with hand-rolled taro and sweet potato balls in brown sugar broth. Boiling the balls until they float and then a further minute ensures they're properly cooked through to the centre, not just on the surface.
Ingredients
Instructions
Mix taro with its starch to a pliable dough. Same with sweet potato.
Roll each into ropes. Cut into small pieces — they'll puff when cooked.
Boil in water until they float, plus 1 more minute. Drain.
Make syrup: simmer brown sugar in water 5 minutes.
Serve balls in warm syrup, or over shaved ice for the cold version.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.