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Preparation
45 minutes
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Difficulty
Easy
Sweet taro with tapioca is one of the sweet dishes that is both delicious, easy to eat, and incredibly simple to make. Enjoying this dessert as a snack is just perfect. Today, let’s join TasteVN in the kitchen to check out this super simple recipe for sweet taro with tapioca!
Ingredients for Sweet Taro with Tapioca Serves 3
Taro 400 gr Tapioca pearls 50 gr Taro powder 100 gr Cassava flour 2 tablespoons Coconut milk 150 ml Pandan leaves 2 stalks Sugar 100 gr
How to Choose Delicious and Non-Sticky Taro
- Size: Choose medium-sized tubers, not too large or too small.
- Shape: Select round tubers, egg-shaped, with rough skin, plenty of roots, and dirt clinging to the skin.
- Color: Choose taro with a cloudy white interior, with many purple streaks.
- When buying, try holding the taro in your hand. If it feels light, it has a lot of starch, and when cooked, it will have a rich flavor.
- Conversely, if the whole taro is heavy, it means it has a lot of water inside. Such tubers, when cooked, often lack flavor and are very bland and sticky.
How to Make Taro Sweet Soup with Tapioca Pearls
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Soak tapioca pearls and taro flour
First, rinse the tapioca pearls with water to remove any dust on the surface, then cover them with water and soak for 40 minutes until the tapioca pearls are soft.
Do the same with the taro flour, rinse it briefly and soak for 40 minutes for the taro flour to expand.
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Prepare the taro
Wash the taro you bought to remove the dirt on the outside. Then wear gloves and peel off the taro skin. The sap from the taro can be quite itchy, so if you don’t have gloves, avoid getting the taro wet before peeling.
After peeling the taro, proceed to cut it into small pieces for easier cooking and quicker softening.
How to peel taro cleanly without itching- Method 1: When buying taro, do not wash it beforehand, but leave the tuber intact and use dry hands to peel the skin and soak it in diluted salt water immediately after peeling to remove the itchy substances.
- Method 2: Use nylon gloves or cloth gloves when preparing taro to minimize contact with the itchy substances. However, with this method, you may find it harder to grip, and peeling will take more time.
- Method 3: Wrap the taro in aluminum foil and put it in the oven for about 2 – 3 minutes to allow the sap to run out.
See details: How to peel taro without itching
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Cooking pudding
Add 2 tablespoons of tapioca starch into a bowl, add 2 tablespoons of water, and stir well to dissolve the starch. Rinse the pandan leaves and tie them into a bundle.
Put about 500ml of water into a pot, add 100g of sugar, and stir until the sugar dissolves. Place the pot of water on the stove over medium heat, then add 50g of tapioca pearls and 100g of soaked taro along with the bundle of pandan leaves, and cook for about 5 – 7 minutes.
Next, add the chopped taro and stir well, cooking the pudding for 25 – 30 minutes over medium heat until the taro is soft.
At this point, remove the pandan leaves and add the prepared tapioca starch, pouring while stirring to avoid clumping.
Finally, add 150ml of coconut milk to the pot, stir well, and cook for another 2 minutes before turning off the stove. Scoop the pudding into bowls and enjoy immediately.
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Final Product
Delicious taro dessert with the rich flavor of taro, the creaminess of coconut milk, and especially the chewy, soft texture of tapioca and taro flour that makes it very appetizing.
This perfect combination has created a distinctive flavor for this dessert that will keep you coming back for more!
Hopefully, the shares from TasteVN will help you pocket a way to cook sweet and fragrant taro pudding with tapioca pearls that is chewy and rich to treat your family to another sweet and enticing dessert! Wishing you success in your execution!
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