Taro and yam balls weren't the only food item I've grown fond of from our Taiwan trip last fall. There's also pepper bun 胡椒餅. In fact, my first memory of having pepper buns went all the way back to my family trip to Taipei more than 10 years ago. Mama Lam accepted the challenge to make pepper buns and she didn't disappoint. She researched a number of recipes online and put together one that worked, with techniques that she learned from making other things.
Ever since our Taiwan trip last November, I've been thinking about those tasty yam and taro balls from Jiufen. Now that we are home all the time, we looked up different recipes to make these taro and yam balls. After a couple of tests and some adjustments, we finally came up with a recipe that worked to our liking. Here is the recipe to make three flavours of these chewy balls, using purple yam, yam and taro.
I can't believe it took a pandemic for me to discover the home-made version of jammy ramen eggs. And it's sooo easy to make, too. Most recipes online call for Japanese sake but we made it with Chinese cooking wine and I thought it worked very well.
Planning for this Mother's Day is a bit different since there's no dining in service, so we're resorting to afternoon tea to-go offerings and they don't necessarily require reservations weeks in advance.
If you are looking to do something similar with your mom, here is a round-up of afternoon services available as to-go this year.
VanFoodies.com 
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