Peel the taro. Boil in water until soft. Remove from the water, then mash while still hot. Add the tapioca powder, katakuriko, white sugar, and purple yam powder, and mix well.
Use a spoon to take out about 10 g worth at a time and use both hands to shape into balls. This time, I made 19 as shown in the picture.
Bring water to a boil, add the taro balls, and boil. Once they bob to the surface, they should be done boiling. Remove the taro, then clean with cold water.
Make the syrup. Bring water to a boil and dissolve the sugar. Add the washed taro balls into the syrup and it's done If you make the syrup first, you can make it into a cold dessert. A lot of people like eating it hot during the cold winter months.
How about that? It's so chewy!
For the syrup, you can sauté a bit of light brown sugar until it becomes a caramel-like color, then add a bit of water and simmer for a bit to make a caramel-colored syrup.
Story Behind this Recipe
This is a dessert that's popular in Taiwan.
Taiwanese taro is a light purple color, but Japanese taro is white. So, I added a bit of purple yam powder. If you let the boiled taro sit for a while, they will lose their flavor, so only make the amount that you want to eat. 1 tablespoon = 15 g.