Taro Tapioca or Taro Sago Dessert Recipe with Coconut Milk (芋頭西米露) Taro Soup | Rack of Lam



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Taro Tapioca with coconut milk is a creamy and 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! Watch my recipe video to learn how to make it!

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INGREDIENTS USED/RECOMMENDED:
★ Aroy-D Coconut Milk – https://amzn.to/3ojMiry
★ Chaokoh Coconut Milk – https://amzn.to/352ggsR
★ Florida Crystals Natural Cane Sugar – https://amzn.to/2WZK6tq
★ Reese Tapioca – Small Pearl – Kosher – https://amzn.to/3hA2W3O

EQUIPMENT/TOOLS USED IN VIDEO:
★ Cutting Board – https://amzn.to/2MVsiOx
★ Mesh Sieves – https://amzn.to/3bobmu9

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WRITTEN RECIPE:
➜ INGREDIENTS:
FOR THE TAPIOCA PEARLS
1/2 to 3/4 cup tapioca pearls (See Note 1)
ice bath

REST OF THE DISH
350 g taro cut into 1/2 inch cubes
4 cups water
1 can (14 fl oz) full fat unsweetened coconut milk
3 tbsp sugar or to taste
1/4 tsp salt optional

➜ INSTRUCTIONS:
1) 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.
2) At the same time, bring the 4 cups of water, coconut milk and taro to a boil in a big pot. Boil for 15 minutes or until the taro are soft. (See Note 2)
3) Optional: using a spatula or spoon, break up or mash the taro into smaller pieces. (See Note 3)
4) Add the sugar and optional salt, then stir until combined. Adjust according to taste.
5) 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.
6) Stir to blend all the ingredients together and enjoy!! (See Note 4)

➜ NOTES:
1) If you prefer your taro tapioca to be less thick, use 1/2 cup.
2) You may choose to steam the taro separately, then subsequently combine them with the water-coconut milk mixture.
3) I prefer my dessert to have a excellent 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.
4) 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)!

MUSIC:
♫ Patrick Patrikios – excellent Times

FTC:
Some links above may be affiliate links, which means I may earn a small commission if anyone purchases through them. This helps support my channel so I can continue to make videos for all my viewers.

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