TARO & TAPIOCA PEARL DESSERT
User Reviews
5
TARO & TAPIOCA PEARL DESSERT
Description
This dessert blends taro root, coconut milk, and small tapioca pearls (sago) into a sweet, comforting dish. Taro is peeled, diced, and cooked until tender, either in an Instant Pot or boiled conventionally. Tapioca pearls are boiled until translucent and then rinsed with cold water to prevent sticking. Coconut milk, water, and sugar are combined and heated until sugar dissolves, forming a creamy base. The cooked taro and tapioca are then added to this mixture during the warming phase.
The result is a dish with varied textures: the smooth, starchy taro cubes, the slightly bouncy tapioca pearls, and the rich coconut milk sweetness. The dessert's mild dessert-like flavor is enhanced by cooking methods that preserve the taro’s softness and the pearls’ chewiness.
This dessert can be served hot for a comforting dish or chilled for a fresher taste. If served cold, it's advised to refrigerate the coconut milk and taro mixture separately from the tapioca pearls to keep the pearls from absorbing too much liquid and becoming solid.
Using the Instant Pot reduces active cooking time for taro, but the boiling method is equally effective. Adjusting the cooking time based on dice size helps ensure tenderness without overcooking. Rinsing tapioca pearls in cold water after cooking halts further cooking and maintains their texture.
Ingredients
- 2 cups taro
- 1 can coconut milk (14 fl oz 400ml)
- ½ cup sago (small tapioca pearls)
- 2 cup water
- ¾ cup sugar
Cook taro and sago
- 7 cups water (1 cup to cook taro in the instant pot and 6 cups to boil sago in the pot.)
Instructions
Instant pot method:
- Peel and wash a small medium sized taro (around 2 pounds). Then, cut them into small cubes. (Enough for 2 cups around 1 pound 12.2 oz.)
- Then, put the cut taro (2 cups) from step 1 into the instant pot and add 1 cup of water. Close the lid and vent. Push the manual button and adjust time for 3 minutes at high pressure. Then, natural release pressure. (If you dice the taro very small, I recommend doing it for 2 minutes.) However, you can also use the top stove method to boil it for 10-15 minutes until it's soft.
- While cooking taro in the instant pot, use a pot to cook sago. Pour 6 cups of water into the pot, turn on medium fire and wait until water boils, add ½ cup of tapioca. Let it boil or simmer for 10 minutes. After that, cover the lid and turn off the fire. Let it wait for 5-8 minutes.
- Drain the cooked sago and rinse with cold water.
- When the taro is done, drain the water.
- Push the button sauté for 10 minutes. Add 1 can of coconut milk (14 fl oz 400ml), 2 cups of water and ¾ cup of sugar. Wait until it’s boiling or sugar dissolves, then turn off the instant pot. Next, add the cooked tapioca, taro and mix them.
- It can serve as hot or cold. (If you want to serve it cold. I suggest refrigerating the liquid and taro. But, don’t add the sago in. Cook the sago and add the sago when you are ready to serve it cold. It is because when you put the sago and liquid in the refrigerator overnight. The sago will absorb the liquid and become solid.)
Top stove method:
- Peel and wash a small medium sized taro (around 2 pounds). Then, cut them into small cubes. (Enough for 2 cups around 1 pound 12.2 oz.)
- Then, pour 4 cups of water into the pot. Turn on the fire to medium small. When the water is boiling, put the cut taro (2 cups) from step 1 into the pot and boil it for 10-15 minutes or until it's soft.
- While cooking taro in the pot, use another pot to cook sago. Pour 6 cups of water into the pot, turn on medium fire and wait until water boils, add ½ cup of tapioca. Let it boil or simmer for 10 minutes. After that, cover the lid and turn off the fire. Let it wait for 5-8 minutes.
- Drain the cooked sago and rinse with cold water.
- When the taro is done, drain the water.
- Pour 1 can of coconut milk (14 fl oz 400ml), 2 cups of water and ¾ cup of sugar into a big pot. Turn on medium small fire, wait until it’s boiling or sugar dissolves, then turn off the fire. Next, add the cooked tapioca, taro and mix them.
- It can serve as hot or cold. (If you want to serve it cold. I suggest refrigerating the liquid and taro. But, don’t add the sago in. Cook the sago and add the sago when you are ready to serve it cold. It is because when you put the sago and liquid in the refrigerator overnight. The sago will absorb the liquid and become solid.)
Notes
- Peel and dice taro evenly to about 1-inch cubes for consistent cooking.
- Instant Pot reduces taro cooking to 2-3 minutes at high pressure with natural release; smaller dice may require less time.
- Boil tapioca pearls for 10 minutes, then cover off heat for 5-8 minutes before draining and rinsing to prevent clumping.
- Combine coconut milk, water, and sugar on sauté setting until sugar dissolves before adding cooked taro and tapioca.
- Serve hot or chilled; if chilling, refrigerate taro mixture separately and add freshly cooked tapioca before serving to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 47mg | 2% |
| Potassium | 361mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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