Today, I’m sharing one of my all-time favorite comfort desserts — taro balls!
They’re soft, chewy, and so satisfying to make. The best part? You only need ingredients you can easily find on Amazon UK, and you can make a big batch to freeze for next time. Whenever a craving hits, just boil a handful — instant happiness!
This time, I’ll also show you how to make cute heart-shaped taro balls ❤️ — no fancy tools needed! Just a little trick with your fingers, and you’ll have the most adorable treats ever.
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🍠 What Are Taro Balls?
Taro balls originated from the Minnan region in Southern China. They have a lovely QQ (chewy-bouncy) texture that’s absolutely addictive. You can pair them with grass jelly, red beans, or peanuts, and serve them with milk or honey water for a perfect sweet dessert.
Feel free to mix in coconut milk, sago, or anything you like — the combinations are endless, and everything’s boiled, so it’s delicious and gentle on the stomach!
💖 Heart-Shaped Sweet Potato Taro Balls
Ingredients
- Steamed sweet potato (red or orange) – 200 g
- Tapioca starch – 130 g
🔍 “Tapioca starch” is what you’re looking for on Amazon UK.
You can also find tapioca pearls there if you’d like to make boba.
If you’re using taro instead of sweet potato, use this ratio:
→ 200 g steamed taro + 70 g tapioca starch.
Taro has less moisture than sweet potato, so it needs less starch.
In general, more starch = chewier texture, while less starch = softer texture — adjust based on your preference.
🧑🍳 Instructions
(1) Peel the sweet potatoes and cut them into chunks. Steam until fully cooked.
Cover the bowl with a lid or cling film while steaming to prevent extra moisture.
(2) While still hot, mash the sweet potatoes and mix in the tapioca starch.
Start with a spatula to mash and combine, then knead by hand once it’s cool enough to touch (wear gloves if it’s too hot).
If the dough feels sticky, add a bit more starch; if it’s dry, add a few drops of water.
Knead until smooth and even.
(3) Roll the dough into long logs on a clean board.
(4) Use the back of a knife or dough scraper to press a line along the middle.
(5) Pinch one end gently to form a pointed tip — this creates the bottom of the heart ❤️.
Press lightly rather than pulling, so the dough doesn’t crack.
(6) Slice the log into small pieces using a sharp knife (a sharp blade gives cleaner shapes!).
If you skip shaping, you’ll have the classic round taro-ball look; or you can square the edges with your fingers for cube-shaped ones.
(7) Line them up neatly — they look so satisfying all together!
(8) Bring a pot of water to a boil and cook the taro balls until they float.
Remove and rinse briefly with cold water to remove surface starch, or toss with brown sugar syrup while still warm to prevent sticking.
To store extras, dust them with tapioca starch, freeze, and cook directly from frozen next time.
🥥 Serving Ideas
Serve with milk, coconut milk, or honey water, and top with your favorite mix-ins like grass jelly, red beans, or tapioca pearls — it’s pure comfort in a bowl!
If you want to make the pearls shown in the photo, check out my previous recipe for Pink Boba Pearl Cake.
Simply skip the red yeast powder and replace the white sugar with brown sugar for a classic brown boba flavor.
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