Cut taro and sweet potatoes into 1/2 inch slices and steam until fork tender, around 20 minutes

Divide steamed taro and sweet potatoes into separate bowls and mash into paste. If you want it to be slightly sweeter, add 15g sugar to each bowl. I opted for no sugar as I’m adding them as toppings to a sweet dessert.

Add 150g tapioca starch to the sweet potatoes and 130g tapioca starch to the taro. Knead until it forms into a dough. If the taro feels too dry and crumbly, add water little by little and knead.

Separate 1/3 of each dough and boil for 2-3 minutes in water. Let it chill for a bit and then knead the boiled dough back in. This prevents cracking as we roll and cut the dough into small chunks.

On a flat surface, roll out the dough into a long strip and cut into your desired shape and size.

Cover in a generous layer of tapioca starch and toss to make sure each piece is fully coated. This prevents sticking during storage.

You can immediately boil these to serve, or freeze to use whenever!