Taiwanese Taro and Yam Balls
These chewy Taro and Yam Balls are a beloved Taiwanese dessert made with mashed root vegetables and tapioca starch, served over grass jelly, boba pearls, and a drizzle of brown sugar syrup. Creamy evaporated milk and a scoop of ice cream take this refreshing treat to the next level—perfect for hot summer days or a fun make-at-home boba night!
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.