WHERE TO BUY TARO BALLS RECIPES

Steps:

• Cut the potatoes and taro into small cubes and then steam with high fire for 20 to 30 minutes until soft.
• Smash taro well, mix in sugar when the taro is still hot. Add sweet potato starch in. Knead to form a soft ball, add water if needed. Add more flour is your mixture is too wet and more water if the mixture is too dry.
• Then divide the dough into 4 equal portions, shape each one into thin long log (around 1.5cm in diameter). Then cut into small dices. Dust some corn flour or sweet potato starch to avoid them from sticky together.
• To cook the trao balls
• Bring a pot of water to a boiling, and then gently lower the balls in. Add 2 tablespoons of cold water when the taro balls floats. Then continue cooking for 2-3 minutes.
• In the meantime, add 2 slices of ginger and 1 pieces of brown sugar. Bring to a boiling.
• Scoop the syrup water in serving bowl and transfer the taro balls out once cooked.

Steps:

• Place the peeled taro in a pan, add enough water to cover, bring to the boil, cover and simmer until very tender. How tender? A fork or knife inserted at the thickest part of the largest piece should go through easily and without resistance.
• Mash the boiled taro. Add the shortening, starch solution, sugar, salt, pepper, sesame seed oil and baking soda to mashed taro and mix well.
• Transfer the taro to a flat work surface and knead until pliable, about 5 to 7 minutes.
• Place the kneaded taro in a bowl, cover with a damp towel to prevent it from drying, and let rest while you make the filling.
• To the ground pork, add one tablespoon of corn starch and one tablespoon of water. Mix well.
• Heat two tablespoons of cooking oil in a work, add the pork and cook, stirring, until it starts to brown. Season with salt, pepper and about one teaspoon. of sugar.
• Add the peas and chopped chili, continue cooking for another minute, pour in the sesame seed oil then turn off the heat. Transfer the pork and peas mixture to a shallow bowl to allow to cool a bit.
• Transfer the pork and peas mixture to a shallow bowl to allow to cool a bit.
• Spoon one tablespoon of the pork filling at the center of the taro mixture.
• Place about two tablespoons of the taro mixture on the palm of your hand. Flatten and spread into a circle. Curve your hand to create a “bowl”.
• Gather the edges of the taro mixture and close to seal the pork filling.
• You now have one taro ball with pork and peas filling.
• Repeat until all the taro mixture has been used up.
• Sprinkle the taro balls with corn starch then start heating the cooking oil for deep frying.
• This is the stage where the taro balls become taro puffs. As the taro balls come in contact with the hot oil, the surface puffs as it turns crisp. Fry the taro balls over high heat until nicely browned.
• Drain on paper towels and serve immediately.