Chilled Taro Coconut Sago with Crystal Pearls 冰鎮芋頭椰汁西米露配水晶珠

A refreshing dessert featuring creamy taro puree, tiny sago pearls, and chewy crystal pearls in a rich coconut milk base, served chilled.

Nutrition (per serving)

Ingredients

• 300grams Taro, peeled and diced
• 100grams Small Sago Pearls
• 400ml Coconut Milk
• 100ml Evaporated Milk
• 80grams Rock Sugar
• 1liter Water
• 50grams Crystal Pearls
• 1gram Salt

Steps

1. Boil water in a pot. Add crystal pearls and cook until they become translucent. Drain the crystal pearls, rinse them with cold water, and set aside.
2. In a separate pot, boil water. Add small sago pearls and cook until only a tiny white dot remains in the center. Turn off the heat, cover the pot, and let the sago sit for 10 minutes. Drain, rinse with cold water, and set aside.
3. Steam the diced taro until it is very soft, about 15-20 minutes. Mash the steamed taro with a fork or potato masher. In a small saucepan, combine the mashed taro with a portion of the coconut milk and rock sugar. Heat gently, stirring until the sugar dissolves and the mixture is smooth and creamy. Set aside.
4. In a saucepan, combine the remaining coconut milk, evaporated milk, remaining rock sugar, and salt. Heat gently over low heat, stirring until the rock sugar and salt are fully dissolved. Do not boil. Let cool to room temperature.
5. In a large bowl, combine the taro puree, cooked sago pearls, and prepared crystal pearls. Pour the cooled coconut milk base over the mixture and stir well to combine all ingredients.
6. Cover the bowl and refrigerate for at least 2 hours, or until thoroughly chilled. Serve cold.

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