Recipe: Taro Coconut with Mini Tapioca Pearls Sweet Soup (Dessert) 芋頭椰汁西米露+++
芋頭椰汁西米露
Taro Coconut with Mini Tapioca Pearls Sweet Soup (Dessert)
Serves 4
Ingredients:
Coconut Cream 200ml
Mini Tapioca Pearls 西米 1/3 cup
Diced/Meshed Taro or Canned Taro 芋頭 1/3 cup or 300g
Note: Canned Taro in syrup is already very sweet. So, taste to adjust before adding sugar
Water 400ml
Sugar (or less depends on sweet likeliness) 1/4 cup
Salt A very small pinch
Methods:
1. Boil a pot of water.
2. Once boil, add the mini tapioca pearls in batches and slowly.
3. Turn heat to medium-low and cook for 20 minutes or until pearls are transparent.
4. Turn off heat and pour transparent pearls through a fine mesh and run them in cold water.
5. In a cup of cold water, soak the cooked pearls for 10 minutes and set aside.
6. Drain and set aside after 10 minutes.
7. In a pot, add water and coconut cream to boil over medium heat.
8. Add diced or mashed taro in the pot. Stir slowly.
9. Put a ladle of hot soup into the drained mini tapioca to loosen them up and add them to the soup. Stir slowly.
10. Add a very small pinch of salt and taste. Add sugar if needed.
11. Turn off heat and serve immediately hot or serve the next day hot/cold.
Taro Coconut with Mini Tapioca Pearls Sweet Soup (Dessert)
Serves 4
Ingredients:
Coconut Cream 200ml
Mini Tapioca Pearls 西米 1/3 cup
Diced/Meshed Taro or Canned Taro 芋頭 1/3 cup or 300g
Note: Canned Taro in syrup is already very sweet. So, taste to adjust before adding sugar
Water 400ml
Sugar (or less depends on sweet likeliness) 1/4 cup
Salt A very small pinch
Methods:
1. Boil a pot of water.
2. Once boil, add the mini tapioca pearls in batches and slowly.
3. Turn heat to medium-low and cook for 20 minutes or until pearls are transparent.
4. Turn off heat and pour transparent pearls through a fine mesh and run them in cold water.
5. In a cup of cold water, soak the cooked pearls for 10 minutes and set aside.
6. Drain and set aside after 10 minutes.
7. In a pot, add water and coconut cream to boil over medium heat.
8. Add diced or mashed taro in the pot. Stir slowly.
9. Put a ladle of hot soup into the drained mini tapioca to loosen them up and add them to the soup. Stir slowly.
10. Add a very small pinch of salt and taste. Add sugar if needed.
11. Turn off heat and serve immediately hot or serve the next day hot/cold.
Comments