1. Cut taro and potatoes into slices or small cubes and then steam for 20-25 minutes until soft. You should be able to poke the root vegetables with a fork without resistance.
   
2. Prepare 3 clean bowls, one for taro, one for sweet potato, and one for purple potato. Once the vegetables are tender, divide and transfer them to their designated bowls.

Taro Balls

1. Smash taro with a fork. Then add sugar and tapioca flour and mix.
2. Keep mixing and knead to form a soft ball. If it is too crumbly, add water as needed. Only at 1 tsp of water at a time, you want to prevent adding too much moisture. Sweet potato has a lot of moisture, so you shouldn’t have to add water to sweet potato.
3. Shape dough into ball shape. Then use your palms and roll the ball into log shape. Cute into small dices. Dust it with more tapioca flour to avoid them from sticking together.

Sweet Potato and Purple Potato Balls

1. Repeat the previous step with the sweet and purple potatoes except sweet potato already has a lot of moisture, so you shouldn’t have to add sugar or water. You also want to use a higher amounts of tapioca flour to make it easier to form into shapes.
2. Bring a small pot of water to a boil. Gently add taro and potato balls into the boiling water. Cook until they float to the top, about 5 minutes. Then transfer the cooked balls to a bowl of iced water. Set aside while you prepare other toppings.
   

Brown Sugar Ginger Syrup

1. In a small pot, combine 5 tbsp of water, 5 tbsp of dark brown sugar, and 3 slices of fresh ginger. Bring the syrup into a boil and cook until it becomes slightly thickens. Remove from heat and let is cool to room temperature.

Assembly

1. To serve this classic Taiwanese dessert, first add ice too the bottom of a big bowl. Then layer taro balls and all your other toppings. Drizzle with brown sugar ginger syrup and sweetened condense milk. Enjoy!