Tapioca starch 55g + 2/3 cup
Boiling water 35g
Cut taro into slices and steam over boiling water for about 15 minutes until fork tender.
Smash taro with a fork then add 55gram tapioca starch. Use one hand to mix them together until they become all mix together.
Add boiling water to it and wait for 30 seconds for it to gelatinized then mix.
Roll the dough on a counter for a few times until it becomes smooth.
Cut the dough into 4 even pieces, then roll them into long strips.
Cut the strips into smaller pieces.
In a bowl add the extra 2/3 cup tapioca starch, then add all the cut taro balls to it. Shake the bowl and make sure all of balls wrap in tapioca starch.
Use a strainer to strain the excess tapioca starch.
Bring a few cups (a lot of) water to boil, then add the taro balls to it, use a spatula to stir it constantly until they are all flow to the surface. continue to cook for one minute.
Get all the balls out of the boiling water to a bowl, add the sugar to them and mix well so they won’t stick together.
You can use pumpkin, different sweet potatoes to make different color balls so the dessert is colorful.
I cooked some red beans, sweet rice balls; I also made 2 different sweet potato balls to make this dessert today.
It is all up to you how ever you want to assemble them. Mango would be something good to use when it is in season.
If you do not eat them the same day, make sure put them in a steal container then leave them in the freezer(without cooking). When you want to eat them, just take them out and cook in boiling water without defrost.