Sweet Potato Tapioca Balls

Sweet Potato Tapioca Balls

Sweet potato tapioca balls are also known as taro balls, a sweet and chewy topping in the milk tea drinks. They are made from fresh sweet potatoes or taros mixed with sugar and tapioca starch, which is how they named indeed.

What are the ingredients?

  • Fresh sweet potatoes or taro
    • Sweet potatoes are different in colors, red or white. I suggest you use the red sweet potato is much moist and sweeter.
    • Taros are drier and less sweet than sweet potatoes, so you need to add more sugar and water into the batter while mixing it.
  • Sugar
  • Tapioca starch
    • Tapioca starch and tapioca flour are the same things, so that you can use either of them.
    • If you don’t have tapioca starch at home, you can use cornstarch, potato starch as substitutes. They work the same way as tapioca starch.
    • Tapioca starch is very useful, which also makes delicious desserts such as the steamed layer cake- Kuih Lapis. A pandan and coconut mixed flavoring steamed cake.
Sweet potato balls

Tips of making the sweet potato tapioca balls soft and chewy?

The most common question that has been asked is why the tapioca balls taste so hard and cracked after cooking. The answer will be the wrong proportion, which either too much water or not enough starch added. However, this recipe will help you get the best texture of the tapioca balls.

  • First, we need to steam the sweet potatoes or taros in the steamer after skinned and cut. If you don’t have a steamer, you can also cook them in boiling water until soft and then strain the water from it. The cooked sweet potato cubes are soft and moisture; therefore, I don’t need to add extra water to this recipe.
  • Smash the cooked sweet potato in a bowl; then, combine all three ingredients in the bowl and knead the dough into a ball. Divide the ball into 3 equal pieces, and roll them into strips. Cut the strips into bite-size cubes. Dust some tapioca starch on them so that they don’t stick to each other.
  • Boiling water in a saucepan, and cook the sweet potato tapioca balls for 8 to 10 minutes. Transfer the tapioca balls to the ice-cold water in a bowl, let them cool down completely, then strain the water. The cold water makes the tapioca balls more chewy and enjoyable.
Sweet Potato Tapioca Balls

How to store the sweet potato tapioca balls?

  • You can keep the uncooked sweet potato balls in a zipper plastic bag and store them in the freezer for up to 1 month.

How to serve with sweet potato tapioca balls?

  • A simple but delicious brown sugar soup (1 tablespoon brown sugar with 1 cup of hot water) is served with chewy sweet potato tapioca balls.
  • It is also an excellent topping for homemade milk tea or any tea drinks.

Sweet Potato Tapioca Balls

Sweet Potato Tapioca Balls

This is the best homemade recipe for chewy and soft sweet potato tapioca balls.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


  • 140g Sweet Potatoes
  • 30g Sugar
  • 100g Tapioca Starch¬†


  1. Prepare 3 same sizes sweet potatoes, wash and peel off the skin. Cut into small cubes, and place in a bowl.
  2. Boiling water in the steamer, and steam the sweet potatoes until soft, which takes about 15 minutes.
  3. Mashing the cooked sweet potatoes in a bowl with the fork, add sugar, and mix with tapioca starch. Knead the dough, and divide it into 4 equal pieces. Roll them into strips and cut into bite-size cubes. Dusting some tapioca starch on them so they won't stick together.
  4. Boiling water in a saucepan, cook the tapioca balls for 10 minutes. Then strain the hot water, and soak the tapioca balls in ice-cold water for 1 minute to cool them down. Strain the water, and they are ready to serve.

Nutrition Information:


4 cups

Serving Size:


Amount Per Serving: Calories: 159Total Fat: 0.1gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 39.4gFiber: 1.7gSugar: 8.5gProtein: 0.6g

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