Three-Coloured Taro Balls (三色芋圓)

Ingredients

• 540 g Tapioca starch (180 g for each of the three doughs; reserve a little extra for dusting to prevent sticking, as needed)
• 300 g Sweet potato (Peeled and cut into pieces)
• 300 g Purple sweet potato (Peeled and cut into pieces)
• 300 g Taro (Peeled and cut into pieces)
• 20 g White sugar
• Boiling water (Add gradually as needed to adjust the dough; additional boiling water is needed to cook part of the dough and the finished balls)
• Ice water (For soaking the cooked taro balls after boiling)

Steps

1. 1

   Peel the sweet potato, purple sweet potato, and taro. Cut each into pieces, rinse them clean, and drain well.

2. 2

   Steam the three vegetables separately for about 20 minutes, or until completely tender.

3. 3

   While the vegetables are still hot, add the white sugar and mix well. Mash each vegetable into a smooth purée.

4. 4

   Add 180 g of tapioca starch to each vegetable purée and knead each mixture into a dough. If a dough is too dry, add boiling water a little at a time until it comes together.

5. 5

   Take approximately one-third of each dough and place it in boiling water. Boil for about 5 minutes, until the dough pieces float, then remove them from the water.

6. 6

   Immediately mix the cooked dough back into the remaining raw dough of the same color. Knead until smooth and elastic; this cooked-dough method improves extensibility and helps prevent the taro balls from drying out and cracking.

7. 7

   Roll each dough into long ropes. Dust with a little tapioca starch to prevent sticking, then cut the ropes into pieces of the desired size.

8. 8

   Place the uncooked taro balls in a food-safe storage bag or airtight container. Refrigerate or freeze them for storage.

9. 9

   When ready to eat, bring water to a boil and add the taro balls. Cook until all of them float, then continue boiling for about 2 minutes.

10. 10

    Remove the cooked taro balls and soak them briefly in ice water to make them even chewier and more elastic.

11. 11

    Serve with coconut sago dessert or another sweet soup of your choice.

Notes

The source does not specify the exact amount of water used for adjusting the dough, the amount of cooking water, the size of the cut pieces, or storage times. The three colors are made as separate doughs, using 180 g tapioca starch per 300 g vegetable purée.

Nutrition per serving

• dessert
• Hong Kong-style
• chewy
• vegetarian
• make-ahead
• freezer-friendly
• sweet soup
• no dairy