Taro and sweet potato balls

Let’s make it.

1. Steam taro and sweet potato separately until completely tender, about 20–25 minutes. Mash separately while hot.
2. Mix each mash with 20 g sugar and 80 g starch. Add warm water a teaspoon at a time only if needed to make a pliable dough.
3. Roll into 1.5 cm ropes and cut into small pieces. Boil in batches until floating, then cook another 2–3 minutes until cooked through.
4. Simmer 600 ml water, brown sugar and ginger 5 minutes. Drain balls into four bowls and add syrup.

Allergen notes

No major allergens intentionally added; check starch packaging. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.