Taro Coconut Tapioca Dessert Food

TARO COCONUT TAPIOCA DESSERT

Taro Coconut Tapioca Dessert image

Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker.

Provided by meeshiepoo

Categories World Cuisine Recipes Asian

Time 1h5m

Yield 12

Number Of Ingredients 6

Ingredients

4 cups water
1 cup small, white tapioca pearls
6 cups water
2 cups raw taro root, peeled and cut into 1/2-inch cubes
1 (13.5 ounce) can coconut milk
⅔ cup rock sugar candy

Steps:

In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 22.1 g, Fat 6.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 6.1 g, Sodium 10.7 mg, Sugar 11.1 g

ASIAN TARO TAPIOCA DESSERT SOUP

Asian Taro Tapioca Dessert Soup image

This soup is typically served after dinner at Chinese restaurants. My mommy recently taught me how to make this.. I love it! If you like taro, this is for you! It's so creamy and just melts in your mouth.

Provided by anmwong

Categories Dessert

Time 1h

Yield 1 pot

Number Of Ingredients 4

Ingredients

1/2-3/4 cup tapioca or 1/2-3/4 cup sago
2 cups mashed taro root (frozen or fresh)
1 (8 ounce) can unsweetened coconut milk
1/2 cup condensed milk or 1/2 cup rock sugar

Steps:

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.

Nutrition Facts : Calories 1355.1, Fat 50.6, SaturatedFat 44.5, Sodium 54.2, Carbohydrate 229, Fiber 9.2, Sugar 103.3, Protein 8

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