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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I'm sharing Taro Tapioca Dessert Soup. 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!
- 1.5 lb Taro (Satoimo) (1.5 lb = about 7 taro roots) (or Chinese taro root)
- ½ cup tiny tapioca balls
- 1 can coconut milk (1 can = 13.5 fl oz) (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 well.
- Stir in the tapioca.
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Add sugar and cook over medium heat until the sugar is completely dissolved.
- Serve either warm or chilled.
Adapted from Weeknite Meals, originally from Use Real Butter.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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Hi Nami,
I just made this recipe and it tastes delicious!
So easy and exactly what I was craving 🙂
Thanks for sharing so many great recipes,
Sharon
Hi Sharon! So glad to hear you liked this recipe! Now I am craving… 🙂 Thank you very much for your feedback!
Hi! Can I omit the coconut milk? If so, what can I replace it with? One of my guests does not eat coconut milk. Thanks!
Hi Alice! This recipe is not my own recipe and I used my blogger’s recipe. So I’m not too sure if there are other options available when it comes to this dessert or usually just coconut milk… Personally, I think the thick taro works with liquid that is thick like coconut milk, and taste is strong enough to cover the taro taste. Hmmm! It’s a tough question! If there was no taro, I would say any drink would work… but taro is making it difficult. 🙁 Sorry I am not creative enough to give you a substitute for coconut milk…
Delicious! Just made it. Had to substitute honey for the sugar (I was out) and had to blend a coconut up and strain it (hard to find canned coconut milk where I live) and was still so good I ate two bowls! Seems like a pretty flexible recipe. Thanks!
Hi Angela! I’m so glad you liked the recipe! Thank you for your kind feedback!
Can I prep this the night before I plan to eat it and gently reheat before serving? Or is it best to cook up the tapioca soon before eating it? Thanks!
Hi Laura! I apologize for my late response (due to the traveling and flu I have).
I think it’s best to cook right before. I can only confidently say so as I haven’t tried making this dish in advance… I think a few hours may be okay, not sure about the night before… I’m sorry I wish I know the right answer.
Thanks for the recipe! I left it in the fridge overnight to chill and it tasted fine the next few days. Just give it a little stir before eating. You can also heat it up on the stove-top with a little water.
Hi Cal! You’re awesome. Thanks so much for letting us know! I’m glad to hear you enjoyed this recipe! 🙂 Thank you!
Hi! Where did you get the flower shaped bowls? I need them! x
Hi iz! It’s been a while, but I think I got these bowls from Daiso (Japanese $1 store in San Francisco) like 10 years ago… it was like $2-3 each. 🙂
Hi Nami, I came here looking for how to cook the tapioca. We bought the larger pearls from Pacific Supermarket to make bubble tea at home. I’m following other recipes, but after 1.5 hours of boiling they’re still mostly opaque. Now I’m letting them rest in the pot as the water cools and I’ll see where they’re at in a few hours. Any tips on cooking the large pearls?
Hi Will! I have never made boba (the dark large tapioca) before so I’m not too sure… I wish I can offer you advice but I have zero experience. I’m sorry! 🙁