Taro Sago Dessert Soup
User Reviews
5
Taro Sago Dessert Soup
Description
This dessert soup begins by boiling sago tapioca pearls until fully translucent, indicating doneness. The pearls are then rinsed and soaked in cold water to stop cooking and avoid clumping. Meanwhile, taro is peeled and cut into both small cubes and larger chunks. These larger pieces are simmered with rock sugar in water to soften and impart sweetness.
Sweet potato is also incorporated, adding a natural sweetness and varying texture alongside the starchy taro. Coconut milk enriches the soup with creaminess, and optional condensed milk can be added to adjust sweetness and thickness. Vanilla extract may be used to enhance aroma.
Once combined, the dessert features a gentle sweetness with the chewy texture of sago pearls contrasted by the soft taro and sweet potato cubes. It can be served hot for comfort or chilled for a refreshing treat. The soup freezes well and reheats gently without losing texture or flavor.
Ingredients
- 7 cups water (plus more for cooking and soaking the sago)
- 1/2 cup sago (or mini tapioca pearls)
- 2 pounds taro
- 50 g rock sugar (or 1/4 cup / 50g granulated sugar)
- 5 ounces sweet potato (1/2 of a medium sweet potato, about 1 cup, cut into 1/4-inch or 0.6cm cubes)
- 13.5 ounces coconut milk (1 can)
- 1/2-2/3 cup sweetened condensed milk (to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Fill a medium pot about two thirds of the way with water, and bring it to a rolling boil. Stir in the sago (don’t add it before the water is at a full boil!). Simmer for 20 minutes, or until the tapioca is completely translucent, which means it’s fully cooked. If after 20 minutes, the pearls still have a white center, turn off the heat, cover, and let the tapioca sit in the hot water for another 5-10 minutes, or until they’re fully translucent. Drain through a fine-mesh strainer, rinse in cold water to cool, then soak in a bowl of cold water and set aside.
- Take your taro and cut it in half or thirds crosswise. Place the taro pieces flat side down, and use your knife to carefully cut away the outer skin. Dice about 1 cup (5 ounces) of taro into ¼-inch cubes. Cut the remainder of the taro into larger 1-inch chunks.
- Add 7 cups of water to a large pot along with the bigger 1-inch taro chunks and the rock sugar. Bring to a boil, cover, and simmer over medium heat for 20 minutes, or until the taro is very tender.
- Use a potato masher to mash the taro until relatively smooth. The soup will appear somewhat thin at this point; it will thicken as it continues to cook.
- Stir in the sweet potato and taro cubes. Bring to a low simmer, cover, and cook for another 10-12 minutes, stirring occasionally to prevent sticking or burning, until the taro and sweet potato cubes are tender.
- Stir in the coconut milk, sweetened condensed milk, salt, and vanilla (if using). Cook for another 2 minutes.
- Drain the sago, and stir it into the soup. If the soup is too thick, add boiling water until you get the consistency to your liking. Serve!
Notes
- Serve the dessert warm or chilled according to preference.
- It freezes well; thaw in the refrigerator and reheat gently on the stovetop before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 178mg | 7% |
| Potassium | 765mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 2121IU | 42% |
| Vitamin C | 5mg | 6% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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