Taro Ball Sweet Soup

Ingredients

• 200g steamed taro, mashed
• 100g steamed sweet potato, mashed
• 100g tapioca starch (plus extra for dusting)
• 2 tbsp caster sugar
• Water for boiling
• Light syrup: 3 tbsp sugar dissolved in 400ml water, chilled
• Optional: cooked red beans, grass jelly, crushed ice

Method

1. 1Mix taro with half the tapioca starch and 1 tbsp sugar; knead until a smooth dough. Repeat with sweet potato. Add more starch if sticky.
2. 2Roll each dough into a log and cut into 1.5cm pieces. Dust with tapioca starch.
3. 3Bring a large pot of water to a boil. Drop in the balls and stir. When they float, cook 1–2 minutes more, then drain and rinse briefly in cold water.
4. 4Divide balls among bowls. Add chilled syrup and, if you like, red beans, grass jelly, or crushed ice. Serve cold or at room temperature.