Recipe by meeshiepoo
"Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker.
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small, white tapioca pearls
raw taro root, peeled and cut into 1/2-inch cubes
1 (13.5 ounce) can
rock sugar candy
I'm from Hong Kong, this is what we call tong shui(sweet water). This is a good recipe to follow. I used to do it all by taste, a lot more work. I used sweet potato instead of taro(it's interchangeable, but sweet potato has some natural sweetness). My advice is cook the tapioca by itself as the recipe says, you don't want the starchy water. In a different pot cook the taro and sugar. Add sugar till it suits your taste(it's not suppose to be too sweet) then add the tapioca and coconut milk.
It was average tasting. It wasn't what I was looking for. I had to strain the tapioca with running warm water to get rid of the starchy sticky gel. Then I added the milk/sugar mixture. Also, I boiled the taro seperately and added that at the end. My daughter liked it with whipped cream stirred in.
I like this easy and tasty recipe. The first time I made it, we didn't eat it until 3 hours later, the tapioca soaked up the liquid, the dessert became very thick mixture. I adjust the procedure the second time I made it: I boiled the taro for 15 mins, then added uncook tapioca in the same pot to cook for another 7 mins, then added coconut milk cook until boil, last step I added brown raw sugar for another 2 mins or so until sugar dissolve. I serve it 1 hour later, this time tapiocas didn't have that much time to soak up all the liquid and the flavor is still there without all that simmering.
This is a very popular recipe in southeast asia. You can also use sweet rice in place of the tapioca pearls. I serve this to my six month old baby and she loveees it so much. Coconut milk is high in saturated fat which is very good for you as oppose to the poly saturated fat. So don't be afraid of this recipe because of the coco milk. I also sub. rock sugar for palm sugar.
This is one of my favorite desserts and it came out wonderful! I added more sugar than was on the receipe but other than that, it came out great. Thanks!
This is so good. I used a little less sugar, and it tastes perfect.
Not good at all! just ruined my root and waisted my time. Lacking flavor and too thin. This has too much water.
Wow, did not care for this! It's too liquidy and the potato didn't work well with the other textures. Never again.
* Percent Daily Values are based on a 2,000 calorie diet.
Taro Coconut Tapioca Dessert
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 62
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