Taro Ball

Taro Ball (Simplified Chinese: 芋圆; Traditional Chinese: 芋圓; Pinyin: Yùyuán; also taro balls) are small chewy spheres made from taro (or taro flour) mixed with starch and sugar, boiled until springy, and served in sweet soup, milk, or on shaved ice. They are a Taiwanese dessert signature, not savory Taro Cake (芋头糕) or Taro Puff (芋角), and not the same as Taro Paste (芋泥) dessert puree—though dessert shops often combine taro paste with taro balls..

Characteristics

Color is pale purple-gray from taro (sweet-potato or other flavored balls may be orange or green in mixed "three-color" sets). Texture is Q-chewy (弹性). Served hot in ginger sugar soup or cold on ice.

Ingredients (overview)

Mashed taro or taro powder, tapioca or sweet-potato starch, sugar; optional food color for mixed balls. Distinct from savory taro dim sum.

History and culture

Popularized in Taiwan dessert culture (Jiufen and night-market shops are frequently cited in travel writing—treat commercial origin stories as soft/folk). Fujian and overseas Chinese dessert menus adopted the balls widely. English menus say "taro balls."

Serving and variations

Sweet soup, shaved ice toppings, or dessert bowls with red bean and peanuts. See Taiwan Food, Taro Paste, and Grass Jelly.

See also

• Taiwan Food
• Taro Paste
• Taro Cake
• Taro Puff
• Grass Jelly
• Red Bean Soup
• List of dishes (A-Z)