Taiwanese Taro Ball Dessert Soup (Q Taro)

Steam diced taro and sweet potato separately until very tender, about 15-20 minutes. Mash each thoroughly in separate bowls.

For taro balls: To the mashed taro, add 2 tablespoons of the 1/4 cup sugar and 1/2 cup tapioca starch. Mix well, then gradually add 2-3 tablespoons of hot water until a pliable dough forms. Roll into small, bite-sized balls.

For sweet potato balls: To the mashed sweet potato, add the remaining 2 tablespoons of the 1/4 cup sugar and 1/2 cup tapioca starch. Mix well, then gradually add 2-3 tablespoons of hot water until a pliable dough forms. Roll into small, bite-sized 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. Remove with a slotted spoon and immediately transfer to a bowl of ice water to cool and prevent sticking.

In a separate saucepan, combine 4 cups water and 1/2 cup granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Taste and adjust sweetness as desired.

Drain the cooled taro and sweet potato balls. Divide them among serving bowls and ladle the warm sweet soup over them. Serve immediately.