In the South Arm Community Kitchen, Peggy demonstrated how to make Taro Balls in the same session as Julie. The theme for this kitchen was dessert. We had two Asian desserts and two cakes coming along.
The Taro Balls can be served with Red Bean Soup or eaten with some sprinkle of sugars. Peggy said these are great in summer eaten with chilled red bean soup.
- 1 taro about 1.5 pound)
- 1.5 cups sweet potato starch
- 2 tablespoons sugar or to taste
Prep time: 50 minutes; Cook time: 5 minutes; Serve 6 to 8
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I love any and everything taro. Fav root veg hands down. Drool!
What is the different if you use tapioca flour instead of sweet potato starch? If you sweet potato starch, would it still be a little chewy?
This is an absolute CLASSIC Taiwanese item! Great to see it getting some love here.
thanks for the recipe. I am out looking for sweet potato flour.