Posted by: Jonjon | February 10, 2009

Taro Tapoica Dessert 9.5/10

Taro Tapoica Dessert 9.5/10

February 10 2009

1/2 cup pear sago/tapioca (increase to 3/4 cup if you prefer more tapioca per spoonful) ¼ cup = 36g
2 cups mashed taro (frozen or fresh) 1 cup
1 can of coconut milk (unsweetened) ½ can = 200g
1/2 cup of splenda/or sugar or condensed milk (traditional recipes use rock sugar – use it if you’ve got it) ¼ cup

1. Remove skin from taro and cut into chunks (if using frozen taro, proceed to next step)
2. Add taro to a boiling a potful of water and cook until tender (fresh taro takes about 20 minutes, frozen takes 5-7 minutes)
3. Drain excess water and mash with fork until majority of the taro is smooth (leave chunky bits if you want chunks of taro in the dessert)
4. In a separate pot, add tapioca to another boiling pot of water. Boil for 5-6 minutes, turn off the heat and cover for another 10-15 minutes. Begin checking tapioca after 10 minutes – the tapioca is done once it has turned translucent (no white center). Drain any excess water.
5. On low heat, add can of coconut milk to the pot with the taro. Stir the mixture until the taro has “blended” with the coconut milk and then add tapioca.
6. To sweeten the dessert, get creative with sugar, splenda, condensed milk, or rock sugar. The sweetness is based on personal perference so start small, taste, and add more if necessary! My favorite combination is to use dissolved rock sugar and condensed milk.
7. If you prefer a soupier consistency, add more coconut milk.

I liked this recipe because it made the coconut solution thick by adding mashed taros and condensed milk to the mixture. In order to cook tapioca, quickly remove from heat after it’s nearly done (i.e when the whiteness in the tapioca are about to disappear) and quickly rinse it with cold water to make it stop cooking and allow it to become chewy. I had to rinse it quite a few times in order to get the starchy solution out of the pan, so I suggest using a bit pot with a lot of water to cook these so you don’t end up with a very gellatenous soup.
It tasted very nice, though very unhealthy at the same time. I suspect that Vietnamese restaurants use coconut cream and condensed milk or rock sugar if the solution is thick enough to make their thick textured taro tapioca desserts.


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