Place all ingredients in a small saucepan and bring to a boil and cook until sugar dissolves until they are fine. Pour to a sauce pan and bring it to boil and then lower the heat and simmer until all the sugar has dissolved (It won't be grainy anymore when you stir it). The chili sauce will taste spicy, sweet, and slightly tangy. Adjust the taste to your preference
Prepare the taro root:
WORKING WITH TARO ROOT: Direct contact with Taro may cause itchiness to the skin especially if your hands are wet and you have sensitive skin. I wear gloves while peeling the skin off the Taro. Another trick you can do is by applying vinegar to your hands if you choose not to wear gloves. Use a box grater to grate the taro or shred it into strips
Mix the taro strips with 1 Tbsp of salt and let it sit for about 10 minutes. The salt will draw out excess water. Squeeze out the excess water from the Taro (Taro naturally contains water) as much as you can and discard the excess liquid. Set aside.
Mix the taro strips with the ground soy bean paste (tau cheo), and grated fresh ginger. Gradually add in cornstarch as you mix. The mixture should be somewhat lumpy and you need to see if they hold up pretty nicely when you spoon it up to form a ball. It won't be a perfect ball and don't sweat it. Add more corn starch if you feel that the mixture is too dry and falling apart when you try to shape it. Kinda squeeze it together to form a ball with your palm. Form about 10-12 balls. I recommend not too big so the inside will get cook faster
Frying:
Heat generous amount of oil for deep-frying, about 3-inch tall. Test the oil by dipping a chopstick or a skewer into the oil. If there are lots of bubbles around it, the oil is hot enough for frying, lower the heat to medium and drop one spoonful of the mixture in and fry until golden brown. If your heat is too high, it will brown quickly outside and uncooked inside. Have a taste of the one you just fried when it's cool enough and adjust seasoning if needed. Then continue to fry the rest of the mixture
Serving:
Serve with the chili sauce on the side as snack or serve it with pecel