This taro dessert is very popular in Chinese community. On the whole, cooking this dessert is not difficult, but cooking tapioca pearls is quite tricky. They would turn soggy if overcooked, or else the middle part is not cooked through without enough cooking time. That is the hardest part of making the dessert.
- 300 gm taro, diced
- 1/2 cup tapioca pearls
- 400 ml coconut milk, or to taste
- rock sugar, to taste
- 1 liter water
(This was a present from my best friend. Is this taro big?)
(Not only is this taro big, but also it's perfectly beautiful!)
- Soak tapioca pearls over 3 hours. Add to the boiling water on medium heat. Stir them frequently and make sure that they don’t stick together. After cooking for 20 minutes, remove the pot from heat, cover and let sit for another 30 minutes. The tapioca pearls should be translucent, without any white dots in the middle. They are done. If they are not ready, turn on the heat again and cook for a few minutes more. And then let sit for a while again.
- Drain tapioca pearls and rinse under cold water. All tapioca pearls should be cool to the touch.
- Bring 1 liter of water and coconut milk to the boil, add diced taro. When the taro cubes are cooked half through, add rock sugar until melted, to your taste. Lastly, add cooked tapioca pearls. Done.