Taiwanese sweet potato balls, also known as 地瓜圓 (dì guā yuán), are a delicious and unique dessert that originated in Taiwan. These sweet potato balls are made from a mixture of sweet potato starch, flour, and sugar, creating a chewy and slightly sweet texture. The dessert is typically served as a hot or cold soup, mixed with grass jelly, taro balls, or other ingredients. In this recipe tutorial, we’ll show you how to make Taiwanese sweet potato balls step by step, and also how to create taro balls as an additional option.

Ingredients:

For the Sweet Potato Balls:
– Sweet potato starch: 170g (1 1/4 cups)
– All-purpose flour: 85g (2/3 cups)
– Granulated sugar: 65g (1/2 cups)
– Water: 250ml (1 cup)
– Sweet potato (peeled and cut into small pieces)：250g (1 1/4 cups)
– Potato starch or corn starch: For dusting

For the Taro Balls:
– Taro (peeled and cut into small pieces)：225g (1 cup)
– All-purpose flour: 150g (1 1/4 cups)
– Sugar: 55g (1/4 cups)
– Water: 135ml (1/2 cups)
– Tapioca starch or potato starch: For dusting

Directions:

For the Sweet Potato Balls:
1. In a large mixing bowl, combine the sweet potato starch, all-purpose flour, and granulated sugar. Mix well.
2. In a separate pot, boil the water and add the sweet potato pieces. Cook for 15 minutes or until the sweet potatoes are soft.
3. Use a blender or food processor to mash the sweet potatoes into a smooth paste.
4. Add the sweet potato paste to the bowl and mix until a dough forms. Knead the dough for 2-3 minutes until smooth.
5. Dust a surface with potato starch or corn starch. Roll the dough into small balls, about 1 inch in diameter, and dust with potato starch or corn starch to prevent sticking.
6. Bring a pot of water to a boil. Add the sweet potato balls and cook for 5-6 minutes or until the balls float to the surface.
7. Remove the balls with a slotted spoon and transfer them to a bowl of cold water.

For the Taro Balls:
1. In a large mixing bowl, combine the all-purpose flour and sugar. Add the taro pieces and mix until well combined.
2. Gradually add the water and knead the mixture until a dough forms. Knead for 2-3 minutes until smooth.
3. Dust a surface with tapioca starch or potato starch. Roll the dough into small balls, about 1 inch in diameter, and dust with tapioca starch or potato starch to prevent sticking.
4. Bring a pot of water to a boil. Add the taro balls and cook for 5-6 minutes or until they float to the surface.
5. Remove the balls with a slotted spoon and transfer them to a bowl of cold water.

To serve the dessert:
1. In a separate pot, boil water and add grass jelly, sugar, and other ingredients as desired.
2. Add the sweet potato balls and taro balls to the pot, and cook for 2-3 minutes until heated through.
3. Transfer the dessert to individual bowls and let cool for a few minutes before serving.

Summary:

– Taiwanese sweet potato balls are a uniquely chewy, sweet dessert that originated in Taiwan.
– To make sweet potato balls, combine sweet potato starch, flour, sugar, water, and mashed sweet potato pieces into a dough, roll into balls, and cook in boiling water.
– To make taro balls, combine flour, sugar, water, and mashed taro pieces into a dough, roll into balls, and cook in boiling water.
– Serve the dessert in a soup with grass jelly, sugar, and other ingredients as desired.