Sweet Taro Ball Soup with Coconut Milk and Sago 芋圓椰汁西米露

This delightful Hong Kong dessert features chewy homemade taro balls swimming in a fragrant, creamy coconut milk soup with tiny translucent sago pearls. It's a comforting treat, perfect served warm or chilled.

Nutrition (per serving)

Ingredients

• 200 grams taro, peeled and cubed
• 80 grams glutinous rice flour
• 20 grams caster sugar (for taro balls)
• 30 ml hot water (for taro balls)
• 50 grams small sago pearls
• 400 ml coconut milk
• 150 ml evaporated milk
• 80 grams rock sugar
• 500 ml water (for soup base)
• 2000 ml water (for boiling taro balls and sago)

Steps

1. Bring water to a boil in a pot. Add small sago pearls and cook for 15 minutes, stirring occasionally, until only a tiny white dot remains in the center. Turn off heat, cover, and let stand for 5-10 minutes until translucent. Drain and rinse with cold water, then set aside.
2. Steam peeled and cubed taro for 15-20 minutes until very tender. Mash the steamed taro thoroughly.
3. In a bowl, combine mashed taro, glutinous rice flour, and caster sugar. Gradually add hot water and knead until a smooth, non-sticky dough forms. Roll the dough into small balls (about 1-1.5 cm diameter).
4. Bring another pot of water to a boil. Add the taro balls and cook until they float to the surface and are cooked through, about 3-5 minutes. Scoop them out and transfer to a bowl of cold water to prevent sticking.
5. In a clean pot, combine coconut milk, evaporated milk, and water for soup base. Add rock sugar. Heat over medium-low heat, stirring until rock sugar dissolves completely. Do not boil.
6. Add the cooked sago pearls and taro balls to the warm coconut milk soup. Stir gently to combine. Serve warm or chill in the refrigerator for at least 1 hour before serving cold.

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