Taro and Coconut Milk Pudding with Crystal Pearls and Crushed Peanuts 芋頭椰汁水晶珠布甸配花生碎

A smooth, creamy taro pudding infused with rich coconut milk, layered with chewy crystal pearls, and topped with crunchy roasted peanuts for a delightful texture contrast.

Nutrition (per serving)

Ingredients

• 500g Taro
• 400ml Coconut Milk (1 can)
• 100g Sugar
• 200ml Water
• 50g Crystal Pearls (small tapioca pearls or similar)
• 30g Roasted Peanuts, crushed
• 1/4 tsp Salt

Steps

1. Peel and cut the taro into small cubes. Steam the taro until very soft.
2. While the taro is steaming, cook the crystal pearls according to package instructions until translucent and chewy. Drain and rinse with cold water to prevent sticking, then set aside.
3. Mash the steamed taro into a smooth paste.
4. In a saucepan, combine coconut milk, sugar, water, and salt. Heat over medium-low heat, stirring until sugar is dissolved. Do not boil.
5. Add the mashed taro to the coconut milk mixture. Stir continuously until the mixture is well combined and thickens to a pudding-like consistency.
6. Pour the taro pudding into individual serving bowls or a large dish.
7. Evenly spoon the cooked crystal pearls over the taro pudding.
8. Chill the pudding in the refrigerator for at least 2 hours, or until thoroughly set and cold.
9. Before serving, sprinkle crushed roasted peanuts generously over the chilled pudding.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce