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!
Peel and cut taro root into ½ inch (1.3 cm) pieces.
In a medium saucepan, put 4 cups (960 ml) of water and taro and bring it to a boil. Lower the heat to medium and cook 20 minutes, or until a 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 (480 ml) of water to a boil. When boiling, add the tapioca 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 prevent it from overcooking.
Add the coconut milk to mashed taro and mix well.
Add the tapioca and mix.
Add sugar and cook over medium heat until the sugar is completely dissolved.