Grass Jelly Dessert with Taro Balls Better than Xian Yu Xian

Steam 500g of pumpkin or sweet potato, let it cool and mash it into a purée. Then mix in 250g of tapioca starch. Since pumpkin contains more moisture, it usually needs to be steamed, mashed, and then stir-fried in a pan to reduce its water content before adding tapioca starch. Be sure to mix in all 250g of tapioca starch gradually until a smooth dough is formed. Roll into long strips and cut into small pieces. Unused portions can be stored in the freezer.

The steps for purple sweet potato are the same as for pumpkin, but since purple sweet potatoes are dryer, you can mash them directly after steaming and mix in tapioca starch. If the dough is too dry, add a small amount of water. Make sure to fully incorporate all 250g of tapioca starch to ensure a chewy texture.

The steps for taro are the same as for purple sweet potato. Steam it, mash it, mix it with tapioca starch to form dough, and cut into small pieces.

Mix 20g of grass jelly powder with an appropriate amount of cool water to form a paste. Be sure not to use too much. Then add 400g of cool water, cook over low heat until it starts to slightly boil, and immediately turn off the heat. Pour into a container and let it cool until solidified into block form.

Sweetened beans are made by cooking red beans in water with brown sugar until the beans are soft. Add your preferred fruits as desired. The coconut milk is made by dissolving coconut powder from the Nang Guo brand, then adding a spoonful of condensed milk. It's incredibly delicious, much better than Xian Yu Xian!