Use these delicious spheres in traditional desserts or as a healthier alternative to tapioca pearls in your bubble tea. They have an innately sweet flavor and pair well with milk or fruit teas.
- 7 oz peeled taro
- 3 oz tapioca flour
- 3 tbsp brown sugar (or white sugar if you prefer)
- 3–4 tbsp water
- Cut the taro into slices and steam for 15-25 minutes (or until soft).
- Smash the steamed taro with a fork and add the sugar and tapioca flour, and mix.
- Kneed the taro into a ball. If the mixture is too crumbly, add a tablespoon of water at a time, but avoid adding too much moisture.
- Roll the taro into a log shape and cut it into small cubes. Dust them with more tapioca flour.
- Bring a small pot of water to a boil on high heat and add the taro balls to the boiling water. Cook until they begin to float – typically around 5 minutes. Then, transfer them to a bowl of cold water immediately.
Taro balls are best served immediately.
If you add them to boba tea, make sure that you cut them small enough to fit through the boba straw.
For an extra punch of flavor, soak taro balls in brown sugar ginger syrup. Mix 5 tbsp of water, 5 tbsp of brown sugar, and 3 slices of fresh ginger. Bring all the ingredients to a boil and cook until it thickens. Adding this syrup will increase the sweetness of the dessert and give it a bit of spice from the ginger.
- Prep Time: 40 minutes
- Cook Time: 10 minutes