• Peel and chop the taro, purple yam, and sweet potato in small chunks. Steam for 25-30 minutes, or until soft and you can poke it through with a toothpick. Make sure to steam them separately to prevent any colour transfer.
• Work with one at a time. For each one, mash until smooth.
• Add in the tapioca starch and mix with a fork. Form a small volcano and add hot water on the top and let it sit for 30 seconds (this step is crucial in order to make the balls chewy!) Mix with a fork until the water has been absorbed, then form into a dough and knead with your hands for a few minutes.
• Roll out into logs and cut into bite-sized pieces. Form into balls that look *smooth*.
• Place the balls in a bowl of tapioca starch and sieve out all the excess. If you want to save these for later use, you can freeze them in freezer bags now (see note).

To Cook

• Bring a pot of water to a boil. Once it boils, add in the taro balls FIRST. Work with one flavour at a time. When they float, let it cook for 2-3 more minutes, and then immediately place it in an ice bath. Repeat for the sweet potato balls second, and the purple yam balls LAST (to prevent colour transfer from the water).
• Drain and place in separate bowls and mix with sugar. They are now ready to eat.
• For the real complete package, add grass jelly to a bowl, and then taro paste, taro balls, sweet potato balls, and purple yam balls. Drizzle with condensed milk and mix everything together. Enjoy!