Taro, 500g, peeled, cut into big chunks. Big taro has thick and hard peel, use knife to cut them off;
Cassava starch, 1 cup. It HAS TO be cassava starch, not glutinous rice flour, and not any other types of flour. As far as I know, not only Asian use it, so try to look for it in your local grocery stores or google. I use 1 cup starch with 500g taro this time, and the texture is what my family prefer, not very chewy not too soft. 1 cup and a half would be no problem but 2 cups starch may make the balls too chewy to bite. I would give some of them to my mother in law and she would prefer it to be a little soft. The more starch you use, the chewier they become. Try my proportion first and you could adjust to your preference next time.