Attribute | Value |
---|---|
Type | Round Taro Balls |
Ingredients | Tapioca starch |
Shape | Small granules |
Preparation method | Cooked and eaten |
Features | Low fat and low calories |
Manufacturer | Jiutai |
Handmade without Additives Round Taro Balls Various Fruit Flavors Sweet and Chewy
The key to making high-quality taro balls is the choice of taro. Betel taro with fine powder and rich aroma is the best. The ratio of taro to tapioca flour must be precisely controlled during production. Too much flour will make it too hard, while too much taro will make it easy to fall apart. Hand-rolled taro balls are uniform in size, smooth in surface, and not easy to muddy the soup after cooking.