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5.0 from 39 votes

Taro Sago Dessert Soup

This taro sago (tapioca) dessert soup is a tasty and lightly sweet end to any Chinese meal. It’s also fairly simple to make, with just water and 8 other ingredients. 

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 10
Calories: 290 kcal
Course: Dessert
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the coconut milk, sweetened condensed milk, salt, and vanilla (if using). Cook for another 2 minutes.
  7. 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

  • This soup can be enjoyed hot or cold, but we prefer it hot! It also freezes well. Just thaw in the refrigerator and heat in a pot until steaming before serving.
  • This soup can be enjoyed hot or cold, but we prefer it hot! It also freezes well. Just thaw in the refrigerator and heat in a pot until steaming before serving.

Nutrition Information

Calories 290kcal (15%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 8g (40%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 5mg (2%) Sodium 178mg (7%) Potassium 765mg (22%) Fiber 5g (20%) Sugar 14g (28%) Vitamin A 2121IU (42%) Vitamin C 5mg (6%) Calcium 101mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 290

% 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.