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!
Now you can make this at home with my recipe!! If you tried and enjoyed it, don’t forget to tag me @rackoflam on social media, leave a comment and/or subscribe to my YouTube channel for more!
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)!
