Soft, chewy, and naturally sweet—these taro and yam balls are a comforting treat you’ll love!
Served with silky grass jelly, creamy milk, brown sugar syrup, and a scoop of ice cream, this dessert brings the cozy flavors of traditional Taiwanese sweet bowls right to your kitchen.
Why You’ll Love This Recipe
Naturally gluten-free and easy to make at home
Fun and customizable with your favorite toppings
A mix of chewy textures and creamy, cooling elements
Pairs beautifully with grass jelly, brown sugar, and milk
Great for cooling off on warm days or enjoying after dinner
Ingredient Highlights
Taro Balls
Steamed taro – Offers a nutty flavor and hearty texture.
Tapioca starch – Creates that signature chewy bite.
Water and sugar – For moisture and a touch of sweetness.
Yam Balls
Steamed yam – Naturally sweet and vibrant.
Tapioca starch – No added water or sugar needed here!
Brown Sugar Syrup
Brown sugar – Rich and caramel-like.
Water – Simmered into a syrupy drizzle.
Toppings (for serving)
Grass jelly
Evaporated milk
Cooked boba pearls
Ice cream of choice
Pro Tips Before You Start
Use fork-tender steamed taro/yam—it should mash easily but not be watery.
Add water slowly to the taro dough to avoid it getting too sticky.
The balls will float when done—don’t overcook or they’ll lose texture.
Dip the cooked balls in cold water to stop the cooking and keep them chewy.
The syrup thickens more as it cools, so don’t over-boil it!
How to Make Taro and Yam Balls
Step 1: Steam the Root Vegetables
Peel and cut the taro and yam into large cubes.
Steam over boiling water until tender and mashable.
Step 2: Prepare the Taro Dough
Mash the steamed taro. Add tapioca starch, sugar, and a little water.
Mix until a dough forms.
Step 3: Prepare the Yam Dough
Mash the steamed yam. Add tapioca starch and stir until smooth.
No water or sugar needed here.
Step 4: Shape into Balls
Roll the taro and yam dough into small balls—slightly larger than boba pearls.
A Malteser-size is perfect.
Step 5: Boil the Balls
Bring a pot of water to a boil and cook the taro and yam balls until they float to the surface.
Step 6: Chill in Cold Water
Transfer the cooked balls into a bowl of cold water to stop the cooking process.
Step 7: Make Brown Sugar Syrup
Simmer brown sugar and water in a small saucepan until slightly thickened and syrupy.
Step 8: Assemble Your Dessert Bowl
In a bowl, add grass jelly, taro balls, yam balls, boba, syrup, and evaporated milk.
Top with ice cream if desired.
What to Serve It With
A scoop of vanilla or coconut ice cream for extra creaminess
Add some mango chunks or sweet red beans for variety
Serve alongside iced milk tea or jasmine tea
Variations & Substitutions
Try purple sweet potato instead of yam for color contrast
Swap evaporated milk for coconut milk for a vegan version
Add matcha jelly or taro balls only if preferred
Use honey syrup or maple syrup as alternatives to brown sugar
Storage & Leftovers
Store cooked balls in cold water in the fridge for up to 2 days.
Syrup can be refrigerated separately and reheated when needed.
For best texture, assemble the dessert just before serving.
Avoid freezing the balls—they lose their chewiness when thawed.
FAQs
Can I prepare the taro and yam balls ahead of time?
Yes, shape the balls and store them uncooked in the fridge for a day or freeze them for longer storage.
Boil when ready to serve.
Why are my taro balls too crumbly?
Taro is drier than yam. Add more water slowly, one tablespoon at a time, until the dough holds together.
Do I need to add sugar to the yam balls?
No, yams are naturally sweet, so additional sugar isn’t necessary.
Can I use store-bought grass jelly?
Absolutely! It’s available canned or in tubs at most Asian grocery stores.
What kind of yam should I use?
Use the purple or orange-fleshed varieties—just make sure they’re steamed until very soft.
Can I make this vegan?
Yes, simply skip the evaporated milk or use coconut milk, and choose dairy-free ice cream.
How do I keep the balls chewy?
Soak them in cold water immediately after boiling and serve soon after assembling.
Final Thoughts
This colorful bowl of taro and yam balls with grass jelly is one of my favorite Asian-inspired comfort desserts. Chewy, creamy, and naturally sweet, it’s just as fun to make as it is to eat.
If you’re craving something refreshing and satisfying, this dessert brings all the textures and flavors you’ll love in every bite.
Taiwanese Taro and Yam Balls
Ingredients
Taro Balls
- 250 g steamed taro mashed
- 85 g tapioca starch
- 1 tbsp granulated sugar
- 3 –5 tbsp water
Yam Balls
- 150 g steamed yam mashed
- 45 g tapioca starch
Brown Sugar Syrup
- 5 tbsp brown sugar
- 4 tbsp water
For Assembly
- Grass jelly
- Cooked boba pearls
- Evaporated milk
- Ice cream of choice
Instructions
- Steam peeled taro and yams for 15 minutes until fork-tender.
- Mash separately: 250g taro and 150g yam.
- To taro: mix with starch, sugar, and water until dough forms.
- To yam: mix with starch only (no water or sugar needed).
- Roll dough into balls slightly larger than boba pearls.
- Boil until balls float (5–7 minutes), then transfer to cold water.
- See full steps with tips & photos → https://wimpysdiner.net/taro-and-yam-balls/
Notes
- Taro and yam texture can vary—adjust water or starch slightly as needed to form a workable dough.
- Tapioca starch is essential for the chewy, QQ texture—do not substitute with cornstarch.
- Taro may appear purple-gray; this is natural and depends on the variety.
