Love that taro tapioca pearl dessert served at Chinese restaurants? You can make this easy Taro Tapioca Dessert Soup at home with just 4 ingredients. It is so yummy!
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 me 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) every day. 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 it. 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 that 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!
Taro Tapioca Dessert Soup
- 1½ lb taro (satoimo) (about 7 taro roots)
- ½ cup tiny tapioca balls
- 1 can coconut milk (13.7 fl oz, 403 ml; add more to increase the soup)
- 1 cup sugar (adjust the amount according to the extra coconut milk you add)
- Peel and cut 1½ lb taro (satoimo) into ½-inch (1.3-cm) pieces.
- In a medium saucepan, add the taro and 4 cups (960 ml) of water. Bring it to a boil. Lower the heat to medium and cook for 20 minutes, or until a skewer pierces the 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 (480 ml) of water to a boil. When boiling, add ½ cup tiny tapioca balls and cook for 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 cool and prevent it from overcooking.
- Add 1 can coconut milk to the mashed taro and mix well.
- Add the tapioca and mix.
- Add 1 cup sugar and cook over medium heat until the sugar is completely dissolved.
- Serve either warm or chilled.