Taro Balls - Vegan Dessert

by Danyu Qiao

This is a traditional Taiwanese desert widely popular in east Asia. I usually explain the dish to Europeans by comparing it to gnocchi, although sweet and with a more chewy texture. If you have ever tried bubble tea, the tapioca pearls in the drink is also very similar in taste and texture to this dessert since the two share the same origin (Taiwan) and most of the ingredients. The recipe is very easy to execute and makes a fun group activity. All the ingredients can easily be found in any Asian supermarket. 

Ingredients (for 2 servings):

  • 150g taro / sweet potato

(Here in Europe it’s a bit harder to get your hands on taros but sweet potatoes are also used in the original recipe and the end product tastes just as good. Use a mix of yellow/orange/purple sweet potatoes for a colourful presentation. The purple ones can be found in most Asian supermarkets. You might need to scale the recipe based on how much your sweet potato actually weighs.) 

  • 60g tapioca flour
  • 1 tsp sugar
     

Instructions:

  1. Microwave the taro / sweet potato until it is easily poked through with a fork. 
  2. Remove the skin from the taro / sweet potato and mash until smooth. Slowly mix in the tapioca flour and sugar and knead. Mix in a bit of water if the dough is too dry. The dough should be easily formable but not sticky. 
  3. Roll the dough into noodles as thick as the thumb. Cut into small pieces. 
  4. Cook the taro balls in a pot of boiling water until they float. Takes around 3 minutes. 
  5. Cool down with cold water. Serve with syrup (and other fruits / sweet ingredients of your choice) 

Enjoy!