Taiwanese Grass Jelly with Taro Balls and Sweet Potato Balls (Xian Cao)

Prepare the grass jelly: In a saucepan, combine the grass jelly powder, 4 cups of water, and 1/2 cup granulated sugar. Whisk until smooth. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and simmer for 2 minutes, continuing to stir. Pour the mixture into a shallow dish and let it cool completely at room temperature, then refrigerate for at least 2 hours until firm.

Prepare the taro balls: In a bowl, combine 1 cup taro paste with 1/2 cup tapioca starch. Knead until a smooth, pliable dough forms. If too sticky, add a little more tapioca starch; if too dry, add 1 teaspoon of water at a time. Roll the dough into a long log, then cut into 1/2-inch pieces.

Prepare the sweet potato balls: In a separate bowl, combine 1/2 cup sweet potato paste with 1/2 cup tapioca starch. Knead until a smooth, pliable dough forms. Roll the dough into a long log, then cut into 1/2-inch pieces.

Cook the taro and sweet potato balls: Bring a large pot of water to a rolling boil over high heat. Add the taro and sweet potato balls and cook for 3-5 minutes, or until they float to the surface and are slightly translucent. Immediately transfer them to a bowl of ice water to stop the cooking process and maintain chewiness.

Prepare the simple syrup: In a small saucepan, combine 2 cups water and 1/4 cup granulated sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and let cool.

Assemble the dessert: Once the grass jelly is firm, cut it into 1-inch cubes. Drain the cooked taro and sweet potato balls from the ice water. In individual serving bowls, combine grass jelly cubes, taro balls, and sweet potato balls. Pour the cooled simple syrup over the top.

Serve immediately, or chill for an even more refreshing experience.