Cooking dry-packed frozen mixed taro balls (芋圓/地瓜圓) is straightforward and fast, similar to boiling pearls or gnocchi. For best results, they should be cooked directly from the freezer.
1. Prepare the Water
- Bring a pot of water to a rolling boil.
- Ratio: Use plenty of water (roughly 6 times the volume of the taro balls) to prevent them from sticking together. For a large batch, use 2-3 liters.
2. Boil the Taro Balls
- Do not thaw the balls. Drop the frozen taro balls directly into the boiling water.
- Gently stir immediately to prevent them from sticking to the bottom of the pot.
- Wait for the taro balls to float to the surface (about 3-5 minutes).
- Once they float, continue cooking for an additional 1-2 minutes until they are fully cooked and tender.
- Tip: Adding 2 tablespoons of cold water to the pot when they start floating can create a chewier surface and ensure even cooking.
3. Drain and Rinse
- Remove the taro balls with a strainer or slotted spoon.
- Rinse the cooked balls under cold water or place them in an ice-water bath for a few seconds to stop the cooking process and increase their chewiness.
4. Serve
- To prevent the cooked balls from sticking together, toss them with a little sugar or sugar syrup.
- Serve in a dessert soup, hot syrup, or with cold toppings like grass jelly, shaved ice, or coconut milk.
