Back to 6 servings 150 g taro root, peeled and cut into 1-inch cubes 60 g tapioca starch, plus more for dusting; add more by feel 2 teaspoons sugar 2 tablespoons boiling water, only if the dough is dry; add in small amounts 150 g orange sweet potato, peeled and sliced 60 g tapioca starch, plus more for dusting 2 teaspoons sugar 2 tablespoons boiling water, only if the dough is dry 150 g purple sweet potato, peeled and sliced; steam separately so the color does not bleed 60 g tapioca starch, plus more for dusting 2 teaspoons sugar 2 tablespoons boiling water, only if the dough is dry 2 slices ginger, for the syrup 1 liter water, for the syrup 0.25 cup brown sugar, for the syrup; adjust to taste sugar, for tossing the cooked balls
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1 Step 1: Steam the taro, orange sweet potato and purple sweet potato in separate batches over high heat for 20 to 30 minutes, until a fork or chopstick slides in easily. Steam the purple sweet potato separately so its color does not bleed.2 Step 2: While each vegetable is still hot, mash it separately with 2 teaspoons of sugar until smooth. Add the tapioca starch and knead into a soft dough that no longer sticks to your hands. Add boiling water a little at a time if the dough is dry, or more starch if it is too wet.3 Step 3: Dust a work surface with tapioca starch. Roll each dough into a log about 1.5 cm (about 1/2 inch) across, cut into small 1.5 cm pieces, shape gently by hand, and dust generously with starch so they do not stick together.4 Step 4: Bring a large pot of water (about six times the volume of the balls) to a full boil over medium-high heat. Add the balls, stir once so they do not stick, and cook until they all float to the surface.5 Step 5: Once they float, boil the balls for 2 more minutes so they cook through to the center. Drain them and toss in a little sugar while warm (about 1 tablespoon per cup of balls) so they do not stick together. Chill in cold water if you want a firmer, chewier texture.6 Step 6: For the ginger syrup, simmer the water, ginger and brown sugar together for about 20 to 30 minutes until fragrant and slightly reduced. Strain if desired, and let it cool to warm or room temperature.7 Step 7: Spoon the cooked balls into serving bowls and ladle the ginger syrup over them. Serve warm in winter, or chill and serve with shaved ice or grass jelly in summer.getsaucepan.com/r/2c9a734c-f7a8-5ce6-84ac-e3378e7e79fd
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