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Taro balls are a popular Chinese breakfast treat made from taro root flour and tapioca starch, filled with a savory or sweet filling. These chewy, translucent spheres are boiled and served in a warm broth or syrup, creating a comforting and satisfying morning meal.
Prep
25 min
Cook
30 min
Total
55 min
Servings
4 srv
Difficulty
Medium
Calories
280 kcal
For 4 serving(s)
Per serving
Peel and steam the taro root until tender, approximately 15-20 minutes, then mash thoroughly until smooth
Mix the mashed taro with tapioca starch, glutinous rice flour, and salt until a uniform dough forms
Knead the dough for 5 minutes until it reaches a smooth, elastic consistency
Prepare the filling by mixing ground pork or shrimp with diced shiitake mushrooms, soy sauce, and sesame oil
Divide the taro dough into small balls, flatten each one, add a teaspoon of filling in the center, then seal by rolling into a smooth sphere
Bring water to a boil in a large pot and carefully drop the taro balls into the water
Cook until the balls float to the surface and remain floating for 2-3 minutes, then remove with a slotted spoon
Serve the taro balls in a warm ginger or chicken broth, or alternatively in a light sugar syrup with a drizzle of sesame oil
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