Taro Tapioca Dessert Soup
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!
Servings: 6
Calories: 388kcal
Ingredients
- 1.5 lb taro (satoimo) (about 7 taro roots)
- ½ cup tiny tapioca balls
- 1 can coconut milk (13.7 fl oz, 403 ml; add more if you want more soup)
- 1 cup sugar (adjust the amount according to the extra coconut milk you add)
Instructions
- 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.
- Serve either warm or chilled.
Notes
The recipe is adapted from Weeknite Meals, originally from Use Real Butter.
Nutrition
Calories: 388 kcal · Carbohydrates: 67 g · Protein: 2 g · Fat: 14 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 17 mg · Potassium: 600 mg · Fiber: 3 g · Sugar: 34 g · Vitamin A: 59 IU · Vitamin C: 4 mg · Calcium: 48 mg · Iron: 3 mg