Taro balls 芋圓

想吃湯圓但又怕肥?新年可以試試芋圓地瓜圓，芋圓地瓜圓本身更不用放糖，煙煙韌韌，台灣人所謂的QQ。

可自行按比例調整份量

材料：

蕃薯味(約315粒)

• 蕃薯/地瓜 455g
• 木薯粉 175g

芋頭味 (約300粒，每粒2g)

• 芋頭  500g
• 木薯粉 100g

糖水:

• 片糖/冰糖/黑糖 適量
• 水 適量
• 薑片 少許

*由於每個芋頭及地瓜的水份都不同，木薯粉的份量作參考，建議分兩至三次加粉，如果粉團很濕就再加粉，如果粉團乾就加點水，直至搓到一個不粘手的粉團。由於我做的時候地瓜的水份較多，所以下木薯粉的量較芋頭的多。

1. 首先將芋頭及地瓜切件蒸熟。

2. 用叉子壓爛至溶。

3. 加入木薯粉用手混合及搓成團。

4. 將芋圓地瓜團分成條狀，再切成細條粒。如果做的有多不能夠一次吃完就將芋圓及地瓜圓面撒少少粉，防止黏在一塊。再放入冰隔雪，雪好入袋。
5. 加薑片煮滾水，加入糖，再放芋圓地瓜圓，大概2-3分鐘就煮熟。

Ingredients：

Sweet Potato (around 315 balls)

• Sweet potato 455g
• Tapioca flour 175g

Taro (around 300 balls，2g each)

• Taro  500g
• Tapioca flour 100g

Sweet soup:

• Brown sugar / crystal sugar  
• Water 
• Ginger slices  little

*As the water content in each of the taro and sweet potato is different, the amount of tapioca flour here is for reference only and it is suggested to add the flour by 2-3 times. If the dough is very moist, then you add more flour and if the dough is very dry you may need to add some water. Rub until the dough is not sticky. Since my sweet potato is much more moist than the taro, so I add more flour to the taro.

1. Cut the taro and sweet potato into pieces and steam until soft. 

2. With the help of the fork, press until they become mashed taro and sweet potato. 

3. Add tapioca flour and mix and rub until they form a dough.  

4. Roll the dough into a few rolls and cut them into pieces with each around 2g. If you can't finish the taro balls and sweet potato balls immediately, you can spread some flour on the balls to prevent them from sticking together and then put them into the freezer. Once they are frozen, you could store them in a bag or box.
5. Add ginger to the water and heat to boil, add sugar, and put the taro and sweet potato balls into the water. It takes around 2-3 minutes to cook.