Deep-fried Taro Balls
It's crispy on the outside and hooky and sweet on the inside! Taiwanese Specialty Taro Fried Dumplings
Description
A rustic, gently sweet dim sum where steamed and mashed taro (Yutou) paste kneaded with sugar is rolled into ping-pong ball sizes and deep-fried crispy.
Restaurants serving Deep-fried Taro Balls
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Taro(Yutou)
- Sugar
- Unsalted butter(or Lard)
- Potato starch
Instructions
- [Authentic Recipe]
- Peel Taiwan's specialty 'Yutou' (Taro: larger than regular taro, becomes fluffy and sweet when heated) thickly.
- Slice and steam until completely soft.
- Transfer to a bowl while hot, mash thoroughly into a smooth paste (making Yu Ni: taro paste).
- Knead in sugar (adjust to taro sweetness), unsalted butter (or a little lard for richness), and a little potato starch (binder).
- Oil hands and roll into ping-pong-sized balls (an arrangement hiding salted duck egg yolk 'Xian Dan' inside is also hugely popular).
- Without batter, fry at 160-170°C until the surface is lightly golden and forms a thin, crispy membrane.
Learn more Spice, substitutes, tips
Key spices
Faint butter aroma
Substitutes at Japanese supermarkets
Sweet potato or Japanese taro (flavor changes)
Pairing
Warm Oolong Tea or Oriental Beauty Tea
Trivia
[For Women] A sweet Xiaochi featuring Taiwanese beloved 'Yutou' (Taro). While sweet potato balls are hollow and chewy, these are packed solid and fluffy. Not too sweet, so you can eat countless.
Eating tips & etiquette
[Unique Eating] Skewer freshly fried balls, break the thin crispy outer membrane, and eat them fluffy while enjoying the sweet taro steam and aroma rising from inside!
Allergen
Dairy (if butter used)