If I was asked to name a few of my favorite Asian desserts, I’d provide you with this list:
- Coconut Jelly
- Ginger Milk Custard
- and Taro Tapioca (or Sago)!!!
I’ve provided my recipes for the first 2, so I figured I would check the last one off so that you can experience the creamy goodness provided by taro tapioca! Taro tapioca with coconut milk is a delightful “dessert soup” that requires just a few ingredients to make. The best part about this delicacy is it can be eaten all year round! Taro is a root vegetable commonly used in Asian cuisine and is one of the stars of this soup, leaving a phenomenal nutty flavor that cannot be substituted by anything else. Tiny and translucent tapioca pearls complete this dessert, giving it a distinctive texture in every spoonful, and of course, the coconut milk gives the soup the creaminess and flavors that leave you craving for more!
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Taro Tapioca (or Sago) with Coconut Milk Recipe (芋頭西米露)
Ingredients
FOR THE TAPIOCA PEARLS
- 1/2 to 3/4 cup tapioca pearls (See Note 1)
- enough water to soak and boil the tapioca pearls
- ice bath
REST OF THE DISH
- 350 g taro cut into 1/2 inch cubes
- 4 cups water
- 1 can (14 fl oz) coconut milk
- 3 tbsp sugar or to taste
- 1/4 tsp salt optional
Instructions
- Soak the tapioca pearls in water for 2-3 hours.
- Bring a small pot of water to a boil, then boil the tapioca pearls for 20 minutes or until translucent, with no white showing. Stir occasionally to avoid them from sticking onto the pot.
- At the same time, bring the 4 cups of water, coconut milk and taro to a boil in a large pot. Boil for 15 minutes or until the taro are soft. (See Note 2)
- Optional: using a spatula or spoon, break up or mash the taro into smaller pieces. (See Note 3)
- Add the sugar and optional salt, then stir until combined. Adjust according to taste.
- When the tapioca pearls are cooked through, pour them into a sieve, run under cold water, then soak in an ice bath for several minutes. Strain the water, then pour the tapioca into the coconut taro mixture.
- Stir to blend all the ingredients together and enjoy!! (See Note 4)
Video
Notes
- If you prefer your taro tapioca to be less thick, use 1/2 cup.
- You may choose to steam the taro separately, then subsequently combine them with the water-coconut milk mixture.
- I prefer my dessert to have a good balance between mashed taro and taro chunks. You may skip this step if you prefer chunks only. Another option is to steam the taro separately, blend a portion of them (according to your preference), then combine with the water-coconut milk mixture.
- This dessert can be eaten hot or chilled. After the “soup” has cooled down, refrigerate to enjoy cold several hours later or the following day(s)!
