Black Glutinous Rice and Taro Sweet Soup with Coconut Cream 黑糯米芋頭糖水配椰汁

A comforting Cantonese sweet soup featuring tender black glutinous rice and soft taro cubes, simmered in a light sugar syrup and finished with a drizzle of rich coconut cream. This dessert is perfect served warm or chilled.

Nutrition (per serving)

Ingredients

• 150 g black glutinous rice
• 1000 ml water (for cooking rice)
• 80 g rock sugar (adjust to taste)
• 300 g fresh taro
• 100 ml coconut cream

Steps

1. Rinse black glutinous rice thoroughly, then soak it in water for at least 4 hours or overnight.
2. Drain the soaked black glutinous rice and place it in a pot with fresh water. Bring to a boil, then reduce heat and simmer until the rice is tender, about 45-60 minutes.
3. While the rice is cooking, peel and cut the taro into 1.5 cm cubes. Steam the taro cubes until fork-tender, about 15-20 minutes.
4. Once the black glutinous rice is tender, add the rock sugar to the pot and stir until dissolved.
5. Gently fold in the steamed taro cubes.
6. Serve warm or chilled, topped with a drizzle of coconut cream.

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