Yu YuanTaro Balls in Brown Sugar Syrup
Chewy taro balls made from mashed taro and starch, served in a dark syrup flavored with brown sugar. This popular Taiwanese dessert is prized for its springy texture and can be served warm or chilled.
Prep
30m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Taro Balls
- 600gTaro Root (peeled and cut into chunks)
- 220gTapioca Starch
- 60gWhite Sugar
Syrup
- 80gBrown Sugar
Boiling
- 900mlWater
Syrup
- 300mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Steam the taro root until completely tender, then mash it until smooth while still warm.
- 02
Mix in the white sugar, then add the tapioca starch and knead until a pliable dough forms.
- 03
Roll the dough into long ropes, cut it into bite-size pieces, and shape them into small balls.
- 04
To cook the taro balls, bring the water to a boil. Add the taro balls and cook until they rise to the surface, then continue until chewy throughout.
- 05
Remove the taro balls with a strainer.
- 06
Combine the brown sugar and water in a separate saucepan and simmer until the sugar dissolves and the syrup lightly thickens.
- 07
Add the cooked taro balls to the syrup and serve warm, or chill before serving if preferred.
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