Taro Tapioca Shreds Sweet Soup

I had a taro sago sweet soup as dessert recently at an authentic Chinese restaurant up in Denver with some friends.  I enjoyed it as I loved taro!  Always loved the taro in buburchacha, a popular Malaysian dessert when growing up and until now I still loved it.  I also loved the "or nee", smashed taro cooked in sugar and oil.  Taro is also high in dietary fiber, low in fat, high in vitamin E and rich in potassium and magnesium.

Since I don't have sago at home, I used dried tapioca shreds instead.  You can use either one or both.  This is a lovely dessert but quite fattening because of the high amount of coconut milk used.  Would be nice as an occasional treat!  And one of that occasion would be during Chinese New Year!

I am sharing this dessert with Aspiring Bakers #15: Auspicious Dishes for CNY hosted by Wen's Delight.  Go check out the roundup on Feb 7th.  :-)

Ingredients:

• 12 oz taro
• 3 cups water
• 1 1/4 cups coconut milk (you can use light)
• Rock sugar to taste
• A handful of dried tapioca shreds/strips, or to suit

Method:

1.  In a medium saucepan, add in water.  Let it boil.  When boiling, add in the dried tapioca shreds, give it a stir and let it boil for 30 minutes or until soften and turned translucent.  Drain in cold water and set aside.

2.  In another saucepan, add in 3 cups of water.  Let it boil.  At the meantime, peeled, washed and cut the taro into cubes.  Add in the taro and let it simmer for 15-20 minutes or until taro is soften.  Do a taste test to decide.  If soften, take out half of the taro cubes and set aside.

3.  Pour the remaining taro with the hot liquid into a glass blender and blend until fine or liquify.  Pour back into the same saucepan and reheat.  Adjust to taste with rock sugar.  Stir until rock sugar is completely melted.

4.  Add in coconut milk, stir well.  Lastly add in the tapioca shreds and taro cubes, mix well.  Serve warm or at room temperature.