Taro Balls Desserts 芋圓湯

Ingredients:

For Taro:

• 150g taro (thin sliced and steam)
• 50g ube / purple sweet potato (thin sliced and steam)
• 70g tapioca flour
• 25g sugar

For Orange Sweet Potato:

• 250g sweet potato (thin sliced and steam)
• 70g tapioca flour
• 25g sugar

For the soup:

• 10g thin sliced ginger
• 60g brown sugar
• 400g water

To-do:

1. Steam taro and sweet potato until cooked.
2. While still hot, mix all the ingredients and making a dough (until you don't feel sticky anymore). Cut into desire size. Pour with a little bit of flour to prevent stick to each other. 
3. In a sauce pan, boiling water and add taro/sweet potato balls. Gently stir until dough cooked (floating on the water) then add more water (to let the inside dough cooked) until all the taro balls floating on the water again.
4. Then soak in the cold water.
5. You can store into freezer if making too much.
6. For the soup: Add ginger and brown sugar in the sauce pan. Dry cook until the brown sugar is melting a little bit. Add water. Taste to your preference.
7. Then add all the taro and sweet potato balls into the soup.