The cooked taro balls melt as soon as they are boiled. It may be because too much cassava powder is put in the process of making taro balls, resulting in the dough being very dry, or the raw material taro mud is very dry. Usually, it is best to control the ratio of cassava powder to taro mud at 1:2.
When making taro balls, it is very important to control the amount of cassava powder. If the amount of cassava powder is not controlled well, the taro balls will not be chewy.
For example, many people share that their taro balls melt, spread and crack after living in the water. This may happen because too much cassava powder is put in the production process, resulting in the dough being very dry, or the raw material taro is very dry.
When making taro balls, we usually control the ratio of cassava powder to taro paste or other ingredients between 1:2. The taro balls made in this way are more chewy and taste just right. At the same time, we can appropriately increase or decrease the amount of cassava powder or add some warm water according to the dry and wet degree of taro paste and other ingredients.