A delicious simple Chinese dessert made with coconut milk, tapioca, and soft taro chunks. This delicious recipe can be eaten warm or cold, making this a perfect paring for any meal! Recipe video after the break.
There are many versions to this recipe. The original dish came from Thailand and is usually served with bits of tropical fruit. My recipe follows the ones you will in find in China and in your Chinese restaurants. The Chinese version of this dish usually have small chunks of taro or yams to give it a subtle sweetness and is usually served hot.
This type of Chinese dessert is called “Tong Sui,” which translate to “sugar water.” Tong Sui is pretty much any kind of sweet dessert that has some type of sweet broth. Some other examples would be Red Bean Tong Sui or Green Bean Tong Sui.
Tapioca comes in many different sizes and colours. You might have seen the other types in a popular Asian drink. The black pearls in bubble tea (or Boba) are actually just larger pieces of tapioca dyed black.
I hope you try this recipe at hope and I would recommend trying this warm first! One reason being that warm food doesn’t need a lot of sugar to taste sweet which helps reduce your sugar intake.
1 cup small tapioca pearls
300g taro root
1 can coconut milk
2/3 cup rock candy sugar
1-2 cups water (to adjust consistency)
Get the water to a rolling boil and toss the tapioca in. Simmer for 6-7 minutes, stirring constantly. After the time is up take the pot off the heat and let it sit covered for 10-15 minutes or until the pearls are completely translucent.
While the pearls are resting, peel the taro root using a vegetable peeler. Make sure to use gloves when handling the root because it can cause skin irritation and itchiness. Cut them into 1/2 inch squares and simmer them on low heat for 10-15 minutes or until they’re cooked through.
In anther pot dissolve the sugar in the coconut milk. Then add the cooked taro and tapioca pearls. Simmer for 5 minutes and then adjust consistency to your liking.
You can mash a bit of the taro to thicken the dessert and to give it different sized chunks of taro.