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!
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!
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!
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- 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.