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INGREDIENTS:
- 1.5 cups/350g each of taro, sweet potato, and purple yam
- 3/4 cup/150g tapioca starch (for each root vegetable)
- hot water as needed
- 1 tbsp granulated sugar (to coat taro sweet potato balls after cooking
Steam taro, sweet potato, and yam for 20 minutes until soft enough to puncture.
Boil until taro ball floats to surface and cook for 1-2 minutes longer.
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