Thank you everyone for your thoughtful comments on my recent Homemade Chashu Miso Ramen post. I just realized that authentic Japanese Ramen hasn’t been fully adapted into the American food scene yet, like Sushi, Tempura, or Teriyaki Chicken. And people still relate to ramen as “Top Ramen” – yes the one you eat in college (LOL).
Well, a familiar comparison I can make would be mac & cheese from a box vs. fresh ingredient? It’s just different when you make from scratch, right? I live in San Francisco where we have quite a few popular ramen restaurants (they only serve ramen) so I simply assumed everyone is familiar with artisan ramen. I really enjoyed reading every one of your comments. Thank you!!!
So let’s move on to today’s recipe. But first, do you have a friend, who is your friend’s sister’s husband’s cousin? I actually do and she is happened to be a food blogger! Her name is Cindy from Weeknite Meals. I have never met her as we live in different states, but my friend introduced to her sister about me and my blog, and she told her cousin-in-law about me. Cindy works full-time but she makes delicious Asian meals (mostly Chinese dishes) everyday. So if you think you are too busy to cook, please visit her site because she has very easy & yummy dishes that you can prepare in a short time.
Today to celebrate my new friendship with Cindy, I’m sharing her Taro Tapioca Dessert Soup. Ever since she posted this recipe on her site, I had been wanting to try. After all I’m married to a Taiwanese American husband and I eat more Chinese food now when we eat out with friends. I even go to the specific Chinese restaurant which offers this dessert soup at the end (usually complimentary). It is so yummy! I guess I can go to any Chinese restaurant now since I know how to make this dessert at home. Thank you Cindy!
Last but not least, I also want to thank Manu from Manu’s Menu and Sawsan from The Chef in Disguise for passing awards to me. You should know how special and honored I felt after receiving the awards from you, and thank you so much!
What’s your plan for this weekend? We’ll be on stay-cation this weekend just 30 minutes away from our home. My kids are so excited that they can play in the hotel’s swimming pool. Have a great weekend everyone!
- 1.5 lb. taro root (about 7 taro roots)
- ½ cup tiny tapioca balls
- 1 (13.5 fl oz) can coconut milk (or could be more depending on how loose you want your soup to be)
- 1 cup sugar (adjust the amount according to the extra coconut milk you add)
- Peel and cut taro root into ½ inch pieces.
- In a medium saucepan, put 4 cups of water and taro and bring it to a boil. Lower the heat to medium and cook 20 minutes, or until skewer goes into taro smoothly.
- When the taro is ready, drain the water and mash it. You don’t have to mash everything liked mashed potatoes. It’s nice to leave some chunks.
- Meanwhile, in a small/medium saucepan, bring another 2 cups of water to a boil. When boiling, add the tapioca and cook 6 minutes.
- After 6 minutes, turn off the heat and cover the pan. Let it sit for 10- 15 minutes, or until the pearls are translucent and you can no longer see the white center. When it's done, strain it in a colander and run water through it to prevent from overcooking.
- Add the coconut milk to the taro root and stir until blended.
- Stir in the tapioca and sugar over medium heat until the sugar is dissolved.
- Serve either warm or chilled.