Coconut Milk and Taro Sago 椰汁芋頭西米露

A creamy and comforting Hong Kong dessert featuring chewy sago pearls, tender taro chunks, all bathed in a sweet, fragrant coconut milk soup. It's a delightful blend of textures and tropical flavors.

Nutrition (per serving)

Ingredients

• 100g small sago pearls
• 1 liter water (for boiling sago)
• 200g taro, peeled and diced into 1-inch cubes
• 400ml coconut milk (canned, full-fat)
• 100ml evaporated milk
• 80g granulated sugar (adjust to taste)
• Pinch of salt

Steps

1. Boil a large pot of water. Add small sago pearls and cook until mostly translucent with a tiny white dot in the center. Turn off the heat, cover, and let it sit until fully translucent.
2. Drain the cooked sago and rinse thoroughly under cold running water to remove excess starch and prevent sticking. Set aside.
3. Steam or boil the diced taro until very tender, about 15-20 minutes.
4. In a saucepan, combine coconut milk, evaporated milk, sugar, and a pinch of salt. Heat gently over medium-low heat, stirring until the sugar dissolves. Do not boil.
5. Add the cooked sago pearls and tender taro chunks to the warm coconut milk mixture. Stir gently to combine. Serve warm or chilled.

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