Description
The absolute specialty sweet of Jiufen, where ultra-chewy balls (Yu Yuan) kneaded from taro and sweet potato flour are placed on cold shaved ice, topped with sweet syrup.
Restaurants serving Taro Ball Shaved Ice
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We are researching restaurants that serve this dish.
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
- Sweet potato
- Sweet potato flour(or Tapioca starch)
- Sugar
- Ice
- Brown sugar syrup
Instructions
- [Authentic Recipe]
- [Yu Yuan Dough (Lifeblood)] Steam Taiwanese taro (Yutou) and yellow sweet potato (Digua) separately until soft, mash completely.
- To each paste, add an equal amount of 'sweet potato flour (Digua Fen)' or tapioca starch and a little sugar, kneading firmly to earlobe-firm, smooth doughs (no water added).
- Stretch dough into long sticks, chop into 1-2cm widths with a knife.
- Boil in hot water. When balls float, boil
- more min until translucent to the core, then immediately shock in ice water to 'tighten' (creates incredible chewiness).
- Plate Taiwanese shaved ice (Cua Bing), top generously with taro balls (purple) and sweet potato balls (yellow).
- Drizzle brown sugar syrup (or condensed milk) to finish.
Learn more Spice, substitutes, tips
Key spices
Natural sweet aroma of taro and sweet potato
Substitutes at Japanese supermarkets
Mix Japanese Shiratamako with purple yam or pumpkin powder
Pairing
None(The main star on its own)
Trivia
[For Women] The must-eat specialty when visiting Jiufen, famous for nostalgic scenery. The intense 'chewy, squishy' elasticity exceeding boba and natural potato sweetness gently heal women tired from climbing the slopes. Excellent as hot sweet soup (Re Yu Yuan) too.
Eating tips & etiquette
[Unique Eating] The ice's coldness progressively hardens the Yu Yuan, so concentrate on chewing the balls during the 'first 3 minutes immediately after serving' when they are chewiest!
Allergen
None