Taro Balls Dessert (Gluten-Free)

Ingredients

• 1 lb Taro, peeled and cubed
• 1/2 lb Sweet Potato, peeled and cubed
• 1 cup Tapioca Starch
• 1/4 cup Water
• 4 slices Ginger, sliced
• 1/2 cup Rock Sugar (or brown sugar)
• 4 cups Water

Instructions

1. 1Place the 1 lb of peeled and cubed taro and the 1/2 lb of peeled and cubed sweet potato into a steamer basket set over a large pot with about 1 inch (2.5 cm) of water. Bring the water to a rolling boil over high heat (212°F / 100°C), then reduce the heat to medium-high and steam for 20-25 minutes, until both are very tender when pierced with a fork. Immediately transfer the taro to one large mixing bowl and the sweet potato to another, mashing each separately while still hot.
2. 2For the taro dough: To the mashed 1 lb taro, gradually add approximately 1/2 cup of the 1 cup tapioca starch, mixing first with a spoon and then with your hands, until a shaggy dough forms. If the dough is too dry to come together, add 1-2 teaspoons of the 1/4 cup water at a time, until a cohesive dough forms. Knead the dough on a clean surface for 3-5 minutes until it is smooth and pliable.
3. 3For the sweet potato dough: To the mashed 1/2 lb sweet potato, gradually add the remaining tapioca starch (approximately 1/2 cup), mixing first with a spoon and then with your hands. If the dough is too dry, add any remaining water from the 1/4 cup, 1-2 teaspoons at a time, until a smooth, pliable dough forms. Knead this dough on a clean surface for 3-5 minutes until smooth.
4. 4On a clean surface, roll each dough (taro and sweet potato) into long ropes, about 1/2 inch (1.25 cm) thick. Using a knife, cut each rope into 1-inch (2.5 cm) pieces to form small balls.
5. 5Fill a large pot with 4 cups of water and bring it to a rolling boil over high heat (212°F / 100°C). Carefully add all the taro and sweet potato balls to the boiling water. Cook for 3-5 minutes, until all the balls float to the surface.
6. 6Using a slotted spoon, immediately transfer the cooked balls from the pot into a bowl filled with ice water (an ice bath). Let them cool in the ice bath for at least 5 minutes; this stops the cooking process and makes them chewier.
7. 7In a separate medium saucepan, combine the remaining 4 cups of water, the 4 slices of ginger, and the 1/2 cup of rock sugar (or brown sugar). Bring the mixture to a simmer over medium heat (185-205°F / 85-96°C), stirring occasionally, for 10-12 minutes, until the sugar is completely dissolved and the syrup has slightly thickened.
8. 8Drain the cooled taro and sweet potato balls from the ice bath. Serve the balls warm in individual bowls, spooning the sweet ginger syrup over them.

Substitutions

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