Warm Grass Jelly Recipe with Taro Balls

On the first properly cold evening of November, I found a bag of grass jelly powder in the pantry and a lump of taro on the counter, so I made this warm grass jelly recipe with taro balls instead of ordering takeout. Silky jelly with a faint herbal edge, chewy taro balls and a gingery broth come together with a steamer and just two pots.

Silky Jelly, Chewy Taro, Gingery Broth

Warm grass jelly behaves differently from the chilled cubes in milk tea. It turns soft and almost custardy at the edges, while the taro balls hold a springy chew from tapioca starch. Ginger syrup ties the two together and keeps the herbal bitterness mellow.

I love that the jelly can set a day ahead and the shaped taro balls freeze well, so serving night is just simmering. It is also a grass jelly dessert that needs no oven and no special molds.

Pantry Staples and One Good Taro

A good grass jelly recipe hinges on the powder, so read the package ratio before you start. Everything else is easy to find at any Asian grocery.

• 2 Tbsp (20 g) grass jelly powder: made from dried Mesona herb, which gives the dark color and tea like taste.
• 2 Tbsp (16 g) cornstarch: gives the cubes a cleaner, firmer set that survives warming.
• 3 cups (720 ml) cold water, for the jelly: cold water keeps the powder from clumping.
• 1 lb (450 g) taro, peeled and cubed: I choose the heaviest piece with purple flecks, which steams nutty and floury.
• 3 Tbsp (38 g) sugar: sweetens the taro dough.
• 1 cup (120 g) tapioca starch, plus extra for dusting: gives the balls their springy chew; potato starch will not bounce the same way.
• 2 to 3 Tbsp (30 to 45 ml) hot water: adds just enough moisture to bring the dough together.
• 4 cups (960 ml) water, for the broth
• 2 inch (5 cm) fresh ginger, sliced: gives the warm bite that balances the jelly’s bitter edge; ground ginger turns the broth muddy.
• 1/3 cup (70 g) dark brown sugar: brings a molasses depth; muscovado or black sugar works too.
• 1 pinch salt: sharpens the sweetness.
• 2 Tbsp (18 g) crushed roasted peanuts, optional: add a toasty crunch on top.
• 1/4 cup (60 ml) coconut milk, optional: a creamy swirl I add when feeling indulgent.

Thin Gloves and a Hot Steamer

Wear thin gloves to peel the taro, since the raw flesh can make hands itch. Cut it into 1 inch (2.5 cm) cubes so it steams evenly, and get the steamer water boiling before the taro goes in. Rinse a shallow 8 inch (20 cm) dish with cold water for the jelly and dust a tray with tapioca starch for the finished balls.

Warm Grass Jelly Recipe with Taro Balls, From Pot to Bowl

Step 1: Cook the jelly until glossy

Whisk the powder and cornstarch into the cold water until no specks float. Cook over medium heat, stirring constantly, for 8 to 10 minutes, until it bubbles, turns glossy black and coats the spoon like loose pudding. Pour into the rinsed dish and chill about 40 minutes.

Step 2: Steam and mash the taro

Steam the cubes over boiling water for 20 to 25 minutes, until the kitchen smells nutty, a fork slides in with no resistance and the edges crumble. Mash right away with the sugar while hot, then stir in the tapioca starch. Cold taro turns lumpy, so do not wait.

Step 3: Knead and roll the balls

Add hot water 1 tablespoon at a time, kneading until the dough feels like soft play dough and lifts clean off your palm. Roll into 3/4 inch (2 cm) balls and drop them onto the dusted tray. Cover with a towel to prevent drying.

Step 4: Boil until the balls float

Drop the balls into a pot of boiling water and stir gently once. They sink first, then float after 3 to 4 minutes; cook 2 minutes more until the surface turns slightly translucent and springs back to a poke. Lift out with a slotted spoon.

Step 5: Simmer the broth and warm the jelly

Empty the pot, then simmer the water, ginger, brown sugar and salt on medium low for 10 minutes until the ginger scent turns sharp and sweet. Cut the jelly into 1/2 inch (1.5 cm) cubes, slip them in, and warm 2 minutes without boiling. Add the taro balls last and ladle into bowls.

Grass Jelly Dessert for Cold Nights and Hot Days

• Cold night bowl: Serve it straight from the pot with a few ginger slices left in, and the steam alone takes the edge off a chill.
• Hot day bowl: Chill the broth and jelly separately, then add ice and the taro balls at the last minute, because the balls firm up in cold liquid.
• Gathering pot: Keep the broth on the lowest heat and set out bowls so everyone ladles their own jelly and taro balls.

Easy Swaps for Warm Grass Jelly with Taro Balls

• Sweet potato: I replace half the taro with steamed orange sweet potato when taro is scarce, and the balls turn softer and sweeter.
• Canned grass jelly: On busy nights I rinse and cube canned jelly, and since it is usually sweetened, I cut the brown sugar by 1 tablespoon.
• Pandan leaf: I knot one leaf into the broth while it simmers for a grassy, vanilla like fragrance, then fish it out.
• Rock sugar: I sometimes swap the brown sugar for 1/4 cup (50 g) rock sugar when I want a clearer, lighter broth.

What to Serve with This Grass Jelly Recipe

I usually bring this out after a salty dinner of noodles or dumplings, when something warm and gently sweet closes the meal well.

• Crushed roasted peanuts – Sprinkle 1 tablespoon over each bowl just before eating so they stay crunchy against the soft jelly.
• Sweet red beans – Spoon 2 tablespoons of warm cooked red beans into the bowl first, then ladle jelly, taro balls and broth on top.
• Scallion pancakes – Cut into wedges and serve as a salty first course, then bring out the dessert bowls once plates are cleared.
• Hot jasmine tea – Pour small cups and set them beside each bowl for sipping between spoonfuls.

Small Details That Decide the Texture

• Jelly stays runny or lumpy: Whisk the powder into cold water first, then cook 8 to 10 minutes until it coats a spoon like loose pudding. Hot water clumps it and undercooked mix never sets.
• Taro balls crack at the edges: The dough is too dry. Knead in 1 teaspoon of hot water at a time until it feels like soft play dough, and dust with starch if it sticks.
• Jelly cubes break into cloudy broth: Warm them on low heat for only 2 minutes. A rolling boil shreds the edges, so stop stirring once the cubes are in and just tilt the pot.

Leftovers and Make Ahead Habits

I keep leftover jelly in a covered container with a splash of cold water for up to 4 days, and the broth in a separate jar. Cold taro balls turn hard, so I only cook as many as we will eat and freeze the rest raw on a tray, then in a bag for a month. Boil them from frozen, adding about 1 minute.