Jiufen Taro Balls

Method

1. 01

   Steam roots until dry-tender

   Steam taro and sweet potato in separate shallow dishes for 20–25 minutes until a skewer passes through without resistance. Keep condensation out of the dishes; excess water makes the starch ratio unreliable.

   

2. 02

   Mash while hot

   Weigh 350 g cooked taro and 350 g cooked sweet potato into separate bowls. Mash completely while hot and mix 25 g sugar into each; leave no hard lumps that could tear the ropes.

   

3. 03

   Knead two flexible doughs

   Work 100 g tapioca starch into each mash. Knead 2–3 minutes; add boiling water 10 ml at a time only if the dough cracks, stopping when it is smooth, flexible, and not sticky.

   

4. 04

   Roll, cut, and dust

   Keep one dough covered while working with the other. Roll into 1.5 cm ropes, cut 2 cm pillows, and toss very lightly in tapioca starch; shake off all loose powder before boiling.

   

5. 05

   Boil and shock

   Boil in two batches in abundant water. Stir once after adding; when all balls float, cook 2 minutes more. Transfer directly to ice water for 2 minutes, drain, and toss with 15 ml prepared syrup.

   

6. 06

   Make ginger syrup and serve

   Simmer 1 L water, brown sugar, and ginger for 12 minutes; cool to warm or chill. Divide 150 g mixed balls per bowl and add 180 ml syrup. Serve within 2 hours for the best chew.