Taro Tapioca Dessert
Why I Love This Recipe
Usually when there is a Chinese banquet or wedding taro tapioca dessert is a delicacy that is served. Traditionally, it is oranges but if I had to choose it would be the taro tapioca dessert. I like the consistency of the dessert, its warm and absolutely yummy to my tummy! I hope you enjoy this recipe.
Ingredients You'll Need
1/2 cup pearl sago/tapioca (increase to 3/4 cup if you prefer more tapioca per spoonful)
2 cups mashed taro (frozen or fresh)
1 can of coconut milk (unsweetened)
2 cups of water
1/2 cup of rock sugar/sugar or condensed milk
1. Remove skin from taro and cut into chunks (if using frozen taro, proceed to next step)
2. Add taro to a boiling a potful of water and cook until tender (fresh taro takes about 20 minutes, frozen takes 5-7 minutes)
3. Drain excess water and mash with fork until majority of the taro is smooth (leave chunky bits if you want chunks of taro in the dessert)
4. In a separate pot, add tapioca to another boiling pot of water. Boil for 5-6 minutes, turn off the heat and cover for another 10-15 minutes. Begin checking tapioca after 10 minutes – the tapioca is done once it has turned translucent (no white center). Drain any excess water.
5. On low heat, add can of coconut milk and 2 cups of water to the pot with the taro. If you are using rock sugar, add it in during this step since it takes awhile to break down. Stir the mixture until the taro has “blended” with the coconut milk and then add tapioca.
6. To sweeten the dessert, get creative with sugar, splenda, condensed milk, or rock sugar. The sweetness is based on personal perference so start small, taste, and add more if necessary! My favorite combination is to use dissolved rock sugar and condensed milk.
7. If you prefer a soupier consistency, add more coconut milk or water.