Taro Balls
タピオカを超えるブームの予感！？茹でるだけで九份の味になる魔法の芋団子
Description
Balls made by steaming, mashing taro/sweet potato, kneading with tapioca starch, and rolling. Sold frozen (or chilled) in supers; just boiling creates an authentic Taiwanese sweet.
Classification: For Women,Frozen Foods,Jiufen Specialty Taro Balls
Shops selling Taro Balls
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Taro
- Sweet potato
- Tapioca starch(Shushu Fen)
- Sugar
Instructions
- [Prep/Usage]
- [Boiling] Drop frozen 'Yu Yuan (purple taro balls)' and 'Digua Yuan (yellow sweet potato balls)' directly into plenty of boiling water.
- Stir lightly to prevent sticking.
- Once balls puff and float, boil for another 1-
- mins to cook completely to the core.
- Drain, shock briefly in cold (or ice) water to tighten the surface (creates intense chewiness = Q-Dan).
- [Sweet Ingredient] Put into warm 'Hongdou Tang (Red bean soup)' or 'Shao Xiancao (Hot grass jelly)', or heap heavily over 'Shaved ice (Cua Bing)' in summer with brown sugar syrup.
Learn more Substitutes, pairings, tips
Key spices
Rustic、gentle aroma of taro and sweet potato
Substitutes at Japanese supermarkets
Shiratamako rice balls (texture differs slightly but substitutable)
Pairing
Shaved ice, Red bean soup (Hongdou Tang), Douhua
Trivia
[For Women] The absolute specialty of the nostalgic tourist spot 'Jiufen' and the ace texture-provider of Taiwan sweets. Stronger natural potato sweetness/flavor and healthier than boba, winning massive praise from women. Buying frozen ones at Shin-Okubo Asian supers instantly turns your home into a Jiufen teahouse.
Eating tips & etiquette
[Unique Eating] Dump freshly boiled warm Yu Yuan over cold Douhua, enjoying the gap between the chewy elasticity and fluffy tofu along with syrup!
Allergen
None