170 grams tapioca starch
½ teaspoon saltSteam taro until soft (about 20 minutes) and mash while still hot. Mix in tapioca starch and salt. Allow mixture to cool slightly then knead to form a soft dough.Adjust consistency by adding a little water if it’s too dry or more tapioca starch if it’s too wet/sticky.Pinch off marble sized pieces of the dough, roll into small balls, then press gently in the middle to make a small indentation.Bring a pot of water to boil, then drop in beads one by one. The beads will rise to the surface once they are cooked. Removed them with a slotted spoon and set aside.For the stir-fry, the ingredients can be varied to your preference, but here is a general guide on what you can include:2 tbsp o…
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