Asian Taro Tapioca Dessert Soup

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READY IN: 1hr
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition
  • 12 - 34
    cup tapioca or 1/2-3/4 cup sago
  • 2
    cups mashed taro root (frozen or fresh)
  • 1
  • 12
    1/2 cup condensed milk or 1/2 cup rock sugar
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DIRECTIONS

  • Remove skin from taro and cut into chunks (if using frozen taro, proceed to next step).
  • Add taro to boiling water and cook until tender about 20 minutes for fresh and 5-7 minutes for frozen.
  • Drain and mash until smooth or leave some chunky.
  • In separate pot, add tapioca to boiling water. Boil for 5-6 minutes, turn off heat and cover for 10-15 minutes.
  • Check tapioca after 10 minutes. Tapioca is done when it is translucent.
  • Drain excess water.
  • On low heat, add coconut milk to pot with taro.
  • Stir mixture until taro had blended with milk and add tapioca.
  • To sweeten, add sweetener of choice.
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