Taro Tapioca Pearl Dessert Recipes

TARO COCONUT TAPIOCA DESSERT

Steps:

• In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
• Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.

TARO & TAPIOCA PEARL DESSERT

Steps:

• Peel and wash a small medium sized taro. Then, cut them into small cubes. (Enough for 2 cups.)
• Then, put the cut taro (2 cups) from step 1 into the instant pot and add 1 cup of water. Close the lid and vent. Push the manual button and adjust time for 3 minutes at high pressure. Then, natural release pressure. (If you dice the taro very small, I recommend doing it for 2 minutes.) However, you can also use the top stove method to boil it for 10-15 minutes until it's soft.
• While cooking taro in the instant pot, use a pot to cook sago. Pour 6 cups of water into the pot, turn on medium fire and wait until water boils, add ½ cup of tapioca. Let it boil or simmer for 10 minutes. After that, cover the lid and turn off the fire. Let it wait for 5-8 minutes.
• Drain the cooked sago and rinse with cold water.
• When the taro is done, drain the water.
• Push the button sauté for 10 minutes. Add 1 can of coconut milk (14 fl oz 400ml), 2 cups of water and ¾ cup of sugar. Wait until it's boiling or sugar dissolves, then turn off the instant pot. Next, add the cooked tapioca, taro and mix them.
• It can serve as hot or cold. (If you want to serve it cold. I suggest refrigerating the liquid and taro. But, don't add the sago in. Cook the sago and add the sago when you are ready to serve it cold. It is because when you put the sago and liquid in the refrigerator overnight. The sago will absorb the liquid and become solid.)