Pudding & Dessert
Warm Taro Ball Dessert Soup, Chewy and Colorful, a Treat for Your Taste Buds
Prep
40 min
Cook
30 min
Servings
4
Level
Medium
Colorful, chewy Taiwanese-style taro balls simmered in a warm sweet syrup, perfect as a dessert or a comforting afternoon snack. The texture is soft and chewy like mochi, with a gently sweet ginger and brown sugar broth. A simple homemade treat that tastes just as authentic as at a Taiwanese dessert shop.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams, steamed & mashed Taro
- 150 grams, steamed & mashed Purple sweet potato
- 180 grams, divided in 2 Tapioca flour
- 3 tbsp for the dough Granulated sugar
- to taste to bind the dough Warm water
- 150 grams, shaved Brown sugar
- 50 grams for the broth Granulated sugar
- 3 inch piece, crushed Ginger
- 2 leaves, tied in a knot Pandan leaves
- 1200 ml for the broth Water
- 100 ml (optional, for serving) Thick coconut milk
- 1/4 tsp Salt
🛒 Products You Might Need
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Steam the taro and purple sweet potato separately until completely soft, then mash each one while still warm.
- 2 Mix the mashed taro with half of the tapioca flour and 1.5 tbsp granulated sugar. Knead until it can be shaped without cracking, adding warm water little by little if needed.
- 3 Do the same for the purple sweet potato dough using the remaining tapioca flour and sugar.
- 4 Shape each dough into small marble-sized balls, and set them aside on a tray dusted with a little flour so they don't stick.
- 5 Boil a large pot of water, then add the taro and purple sweet potato balls. Boil until they float and are fully cooked, then remove and briefly soak them in ice water so they stay chewy and don't stick together.
- 6 For the broth: boil water, brown sugar, granulated sugar, ginger, pandan leaves, and salt until it comes to a boil and the sugar is completely dissolved. Strain to remove the ginger fibers so the broth is clear.
- 7 Add the cooked taro and purple sweet potato balls into the warm sugar broth, and let them soak for about 5 minutes to absorb the flavor.
- 8 Serve warm in small bowls, drizzling a little thick coconut milk on top for a rich, savory touch that balances the sweetness.
💡 Tips
• Don't add too much water when kneading the dough — add it little by little so the dough doesn't become too soft.
• Soak the balls in ice water after boiling so they turn out chewier and firmer.
• Can be served cold with shaved ice for a refreshing Taiwanese summer-style version.
• Store raw taro balls in the freezer if you want to keep a stock on hand — just boil them straight from frozen when ready to serve.
📊 Nutrition Facts / serving
290
Calories (kcal)
3 g
Protein
6 g
Fat
58 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Pudding & Dessert
No-Bake Melting Coffee Mousse, Creamy Like Café-Style
Pudding & Dessert
Coconut Crème Brûlée, Soft Caramel Pudding with Coconut Aroma
Pudding & Dessert
Chocolate-Layered Fruit Tartlets with Crispy Shells and Roasted Almond Filling
Dessert
No comments yet. Be the first! 😊