three-color taro rounds

How to Make Three-Color Taro Balls

Three-color taro balls, a beloved Taiwanese dessert, are chewy, colorful, and full of natural flavors. Here’s a simple guide to making them at home.

Ingredients:

- Purple: 200g purple taro, steamed and mashed.

- White: 200g peeled taro (or mashed potato for a whiter color).

- Green: 100g spinach, blanched and blended into juice, then strained.

- 300g glutinous rice flour, plus extra for dusting.

- 50g sugar (adjust to taste).

- Water (as needed for dough).

Steps:

1. Prepare the Doughs:

- For purple dough: Mix mashed purple taro, 100g rice flour, 30g sugar, and 2 tbsp water. Knead into a smooth, non-sticky dough.

- For white dough: Repeat with mashed white taro, 100g rice flour, 20g sugar, and 1 tbsp water.

- For green dough: Blend spinach juice with 100g rice flour, 20g sugar, and 1–2 tbsp water until pliable.

2. Shape the Balls:

- Divide each dough into small pieces (about 10g each). Roll them into balls between your palms. Dust with rice flour to prevent sticking.

3. Cook:

- Bring a pot of water to a boil. Drop in the taro balls. Cook until they float (about 5–7 minutes). Remove and rinse in cold water.

4. Serve:

- Enjoy plain, or add to sweet soups (like ginger or red bean), desserts, or with coconut milk and crushed ice.

These chewy, vibrant taro balls are a delightful treat, perfect for any season!