TARO DESSERT SOUP RECIPES

Steps:

• Remove skin from taro and cut into chunks (if using frozen taro, proceed to next step).
• Add taro to boiling water and cook until tender about 20 minutes for fresh and 5-7 minutes for frozen.
• Drain and mash until smooth or leave some chunky.
• In separate pot, add tapioca to boiling water. Boil for 5-6 minutes, turn off heat and cover for 10-15 minutes.
• Check tapioca after 10 minutes. Tapioca is done when it is translucent.
• Drain excess water.
• On low heat, add coconut milk to pot with taro.
• Stir mixture until taro had blended with milk and add tapioca.
• To sweeten, add sweetener of choice.

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.