- 2 taros
- 2 sweet potatoes
- 1 cup sweet potato starch
- 5 tbsp sugar
- ½ inch fresh ginger
- ¼ cup brown sugar
All ingredients ready? Let's begin!
Peel the sweet potatoes and the taro. Cut into small cubes about an inch in size.
Steam the potatoes and taro for 30 minutes or until they are soft all the way through. You can do this using a bamboo steamer or in a rice cooker if it has a steamer basket.
Once the potatoes are all soft, remove and separate the sweet potatoes and the taro into separate bowls.
Use a potato masher or fork to smash the contents of each bowl until smooth and without chunks. Add to each bowl 2 ½ tbsps of white sugar and ½ cup of potato starch. Mix well using a fork or your hands.
If the mixture is too wet, add more potato starch. If it becomes too crumbly and dry, add a little bit of water. The texture should be similar to play-dough.
Section the taro in half and the sweet potato in half.
Roll each section in a thin log about 1/3rd inch wide. Chop the logs into pieces that are roughly equal in width and height.
Sprinkle extra potato starch around all the pieces and roll them around to coat them in the starch.
Place a large pot of water over high heat and bring to a boil. Add the taro and sweet potato balls once the water boils. When they float to the top, turn the heat to medium-low and allow to simmer for 3 minutes before removing from heat and draining.
To make the syrup, add 4 cups of water to a pan. Roughly slice the ginger and add to pan then bring to a boil.
Add the brown sugar. Allow it to boil for 2 minutes and stir to make sure the sugar melts.
Remove the syrup from heat and discard the pieces of ginger.
Add the taro and sweet potato balls to the syrup and serve warm.
Calories: 458kcal | Carbohydrates: 113g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 71mg | Potassium: 648mg | Fiber: 6g | Sugar: 33g | Vitamin A: 16061IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg