芋圓（芋圓地瓜圓）Taro and Sweet Potato Balls

Prep 40 min·Cook 35 min

1. 1You're here
   Step 1.

   Steam the taro and sweet potato slices, on separate plates, over a high heat for 15–20 minutes until completely soft.

   200 g Taro, peeled and sliced200 g Sweet potato, peeled and sliced

   18 minSteam
2. 2
   Step 2.

   While hot, mash the taro with its sugar until smooth. Add the tapioca starch and mix, then knead into a smooth dough that doesn't stick. Add hot water a teaspoon at a time if crumbly.

   200 g Taro, peeled and sliced30 g Sugar100 g Tapioca starch3 tbsp Hot water, as needed

   Dough making

   Wok-chan's tip鑊仔貼士

   Knead while warm; the starch binds best with heat.
3. 3
   Step 3.

   Make the sweet potato dough the same way. UK orange sweet potatoes are wetter, so you may need a little more starch.

   200 g Sweet potato, peeled and sliced20 g Sugar100 g Tapioca starch

   Dough making
4. 4
   Step 4.

   Roll each dough into ropes 1.5 cm thick on a dusted surface, cut into 1.5 cm pieces and toss in starch.

   2 tbsp Extra tapioca starch, for dusting200 g Taro, peeled and sliced200 g Sweet potato, peeled and sliced

   Moulding
5. 5
   Step 5.

   Simmer the slab sugar and ginger in the water for 10 minutes to make the syrup.

   100 g Chinese brown slab sugar4 slices Ginger, sliced800 ml Water

   10 minSlow-simmer soup
6. 6
   Step 6.

   Drop the balls into a large pan of boiling water and stir. When they float, cook 2 minutes more, then lift into cold water for 30 seconds for extra bounce.

   200 g Taro, peeled and sliced200 g Sweet potato, peeled and sliced

   2 minBoil / blanch
7. 7
   Step 7.

   Serve in the warm syrup, or drained over shaved ice or 豆花.

   200 g Taro, peeled and sliced200 g Sweet potato, peeled and sliced100 g Chinese brown slab sugar