Taro Balls 芋圓
With its winding alleyways, bustling main street, and breathtaking views, it's no wonder the township of Jiufen has become a frequent cinematic backdrop for Taiwanese historical dramas, including the award-winning film A City of Sadness. Nestled in the mountainous region east of Taipei, this picturesque former mining town stands as one of the island's most beloved tourist destinations. Packed with old teahouses and vibrant snack vendors, Jiufen offers a captivating experience for lovers of Taiwanese food. During each of my visits, I eagerly ascend to a certain mountaintop shop, drawn by the irresistible allure of indulging in a refreshing bowl of chewy taro balls.
While the enticing aroma of taro balls is derived from the natural flavors of root vegetables, their comforting texture is determined by the ratio of starches used. A higher proportion of tapioca starch creates a chewier texture, while more potato starch or cornstarch yields a softer consistency. Preparing taro balls at home grants you the flexibility to adjust the texture and flavor according to your preferences.
Excerpted from TASTE TAIWAN: Recipes from Taiwanese Home Kitchens by Chelsea Tsai, pages 126-127, by permission of CookInn Taiwan.
Taro Balls
芋圓
Serves 4
Ingredients
- 10 ounces (300g) taro, or purple yam, peeled and sliced
- 3/5 cup (90g) tapioca starch
- 1/2 cup (60g) potato starch or cornstarch
- 1 tbsp (15g) cane sugar
- Water, if needed
Instructions
- Steam the sliced taro for 20-30 minutes, or until soft and easily mashable.
- While the taro is still warm, mash and mix it with tapioca starch, potato starch, and sugar until a smooth and pliable dough forms. If the dough is too dry, add a few tablespoons of water as needed.
- Roll the dough into thin sausage-like strips, then cut into small, bite-sized pieces, each cube weighing around 10 grams (These can be kept in a freezer and cooked at your convenience).
- Bring a pot of water to a boil and add the taro balls. Cook them until they float to the surface, and then continue cooking for an additional minute.
- Serve the taro balls with shaved ice or in a sweet soup of your choice. Enjoy!
Recipe by: Chelsea Tsai
