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My review
Taro Coconut Tapioca Dessert
3
meeshiepoo
"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.
"
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Ingredients
1 h 5 m servings 147Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Editor's Note
- Raw taro root can be irritating to the skin or throat, so it's best to peel using rubber gloves. Peel thoroughly with a knife (skin is tough), and don't taste the taro until it's cooked through and soft.
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Reviews
Read all reviews 1620 Ratings
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Most helpful positive review
5/28/2011
I'm from Hong Kong, this is what we call tong shui(sweet water). This is a good recipe to follow. I used to do it all by taste, a lot more work. I used sweet potato instead of taro(it's intercha...
Most helpful critical review
4/20/2011
It was average tasting. It wasn't what I was looking for. I had to strain the tapioca with running warm water to get rid of the starchy sticky gel. Then I added the milk/sugar mixture. Also, I b...
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5/28/2011
I'm from Hong Kong, this is what we call tong shui(sweet water). This is a good recipe to follow. I used to do it all by taste, a lot more work. I used sweet potato instead of taro(it's intercha...
4/6/2011
I like this easy and tasty recipe. The first time I made it, we didn't eat it until 3 hours later, the tapioca soaked up the liquid, the dessert became very thick mixture. I adjust the procedure...
4/17/2011
This is a very popular recipe in southeast asia. You can also use sweet rice in place of the tapioca pearls. I serve this to my six month old baby and she loveees it so much. Coconut milk is ...
3/29/2010
This is one of my favorite desserts and it came out wonderful! I added more sugar than was on the receipe but other than that, it came out great. Thanks!
4/20/2011
It was average tasting. It wasn't what I was looking for. I had to strain the tapioca with running warm water to get rid of the starchy sticky gel. Then I added the milk/sugar mixture. Also, I b...
2/20/2012
Not good at all! just ruined my root and waisted my time. Lacking flavor and too thin. This has too much water.
11/27/2011
Wow, did not care for this! It's too liquidy and the potato didn't work well with the other textures. Never again.