How to make it

1. Steam the salted egg yolks with medium heat for 10 minutes. Mash them with a fork while they are still hot and set aside.
2. Steam the taro on a rack with medium heat for 20 minutes until soften. Sprinkle sugar onto the taro and mash with a fork while the taro is still hot.
3. Add salt, XO sauce, milk and tapioca flour into the taro mash and mix well.
4. Divide the mixture into 12 doughs evenly.
5. Take 1 taro dough. Knead as a ball. Use the thumb to make a well in the centre of the dough. Place ¼ tsp mashed salted egg yolk in the well and shape the dough over the top to seal. Repeat the above steps for the remaining 11 doughs.
6. Deep-fry the taro balls in 170℃ oil for 3 minutes until golden brown. Drain the balls on paper towels and serve.