With the chewy tapioca pearls, crunchy taro chunks, and creamy coconut soup, this popular Chinese and Taiwanese dessert is delicious, fragrant, and only needs a few simple ingredients (dairy and gluten free!).
To make about 8 servings:
Ingredients
Mashed taro + coconut soup:
1~11/2 lb taro root
1/2 cup sugar (or other sweetener like honey)
2 cup water
1 can coconut milk (unsweetened)
condensed milk (optional)
Sago/tapioca pearl:
1/2 cup small tapioca pearls
2 quart water for cooking
Instructions
1. Taro: Trim the ends, peel, and cut the taro into 1.5 - 2 inch cubes. Rinse with water. Place taro cubes with the water in a pot and bring it to a boil. Turn the heat down to simmer and cook for about 15 minutes covered with the lid on, stirring halfway. Alternatively, steam the taro cubes. The taro should now be easily poked with a fork. Cover and let it sit for another 15 minutes.
2. Cook Tapioca Pearl: Boil 2 quarts of water and gently dump the tapioca pearls into the pot. Keep the water at a gentle boil and cook until the tapioca pearls are almost translucent, with a small white spot in the center (around 10 minutes), stirring continuously. Turn of the heat, cover and let it sit for another 10 minutes until the white dots disappear (alternatively skip this step for chewier tapioca pearls). Drain and rinse the pearls with cold water before pouring into a bowl.
3. Combine Ingredients: Take half the taro and mash it or blend it to form a puree. Pour the coconut milk into a small pot and bring it to a simmer before turning off the heat. Mix in the mashed/blended taro, cooked tapioca pearls, and sugar or other sweetener. Add the other half of the taro chunks and optionally condensed milk for a sweeter flavor (it will already be pretty fragrant). Pour into separate bowls. Enjoy!
Link to my post on the history & culture of taro sago desserts.
Link to my post on the chemistry & science behind taro sago desserts.
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