Taro Ball With Herbal Jelly Snow Ice Recipe

Prepare and cook taro

Place peeled and cubed taro into a pot and add enough water to cover. Bring to a boil over medium-high heat, then reduce to a simmer and cook until taro is very tender and breaks apart easily with a fork, about 12–15 minutes. Drain well and transfer to a heatproof bowl.

Mash and cool

While still warm, mash the taro thoroughly until mostly smooth with small bits remaining for texture. Let cool until warm (not hot), about 10 minutes — too hot will affect starch absorption.

Form dough

Add granulated sugar, sweet potato starch, and tapioca starch to the mashed taro. Mix with a spatula until it begins to come together, then knead briefly by hand into a soft, slightly tacky but not wet dough. If too dry, add up to 1 tablespoon of warm water; if too sticky, add 1 teaspoon additional tapioca starch at a time.

Roll and cut

Divide dough into 2 portions. On a lightly floured surface (use tapioca or sweet potato starch), roll each portion into a long rope about 1/2 inch (1.2 cm) thick. Cut into bite-sized pieces about 1/2 inch long and roll each piece between your palms to form round balls.

Cook taro balls

Bring a pot of water to a rolling boil. Add taro balls in batches, stirring gently so they don't stick. When they float, continue cooking for 1–2 minutes for a chewy texture (longer if you prefer softer). Remove with a slotted spoon and immediately transfer to a bowl of cold water to set the chewiness for 1–2 minutes. Drain and keep warm or at room temperature until assembly.

Brew herbal jelly (if using dried mesona)

Place the dried mesona herb in a heatproof bowl. Pour 6 cups of just-boiled water over the herbs. Cover and steep for 40–60 minutes until the liquid turns dark brown and slightly viscous.

Extract and simmer

Strain the steeped liquid through a fine-mesh sieve lined with cheesecloth into a saucepan, pressing out as much liquid as possible. Bring the strained liquid to a gentle simmer over medium-low heat for 10 minutes to concentrate and slightly reduce.

Sweeten and set

Stir in the brown sugar until dissolved. If using a powdered grass-jelly mix, follow package instructions to combine powder with boiling water and sugar. Pour the hot mixture into a shallow dish or pan and let cool to room temperature, then refrigerate until fully set, about 2–3 hours. Once set, cut into small cubes or scoop with a melon baller.

Make snow ice mixture

In a large bowl, whisk together whole milk, heavy cream, condensed milk, and vanilla extract until the condensed milk is fully incorporated and the mixture is smooth. Taste and adjust sweetness with more condensed milk if desired.

Freeze and shave

Pour the milk mixture into a shallow metal pan or the reservoir of an ice shaver and freeze until solid (4 hours or overnight). When ready to serve, shave the frozen milk into fine, fluffy snow using an ice shaver or, if using an ice cream machine, churn to a soft, scoopable consistency. Alternatively, freeze in thin layers for faster shaving.

Warm syrup (optional)

If you prefer a warm drizzle, heat the light brown sugar syrup briefly until warm (do not boil). Otherwise, room-temperature or cold syrup works fine.

Assemble bowls

Divide the shaved milk snow evenly between 4 serving bowls (about 1.5 cups shaved snow per bowl). Arrange a generous spoonful (about 1/4 cup) of cooled taro balls on top of each mound of snow. Add 2–3 tablespoons of cubed herbal jelly to each bowl.

Finish and serve

Drizzle about 1 teaspoon of light brown sugar syrup over each bowl and, if desired, a spoonful of condensed milk for extra richness. Sprinkle toasted sesame seeds as garnish. Serve immediately so the snow retains its texture; provide extra taro balls and herbal jelly on the side if desired.