We
just had this at a Chinese restaurant and I wanted to learn how to make it. I
also wanted to try to make a version where my daughter with allergies could eat
it. The directions below tell you to make the sago first and then steam the
taro, but I went ahead and steamed the taro first.
1.
Steamed 2 pounds of taro
2.
Made taro paste using 1 pound of steamed taro. For every ~1/2 cup taro combined
with 1 tbspn coconut milk and 2 tbspns water in food processor. Cut other pound
of steamed taro in small cubes.
3.
Made sago. Boiled ½ cup of sago for 10 min, making sure to constantly stir so
it doesn’t get stuck to the pan. Then turned off stove and let it sit for 20
min covered. Then put it through a sieve and ran cold water to stop it from
cooking.
4.
Made the Taro soup. Boiled 4 cups of water with 150 g of rock sugar. Added can
of coconut milk and taro paste. Then added cooked sago.
5.
Served Taro Sago Dessert with Sweet
Potato and Taro Balls.
Sago Soup With Taro (西米露) - Wok and Kin
Equipment
Sieve
Food
processor
Ingredients
1
kg / 2.2 lb taro
1/2
US cup sago (also known as tapioca pearls)
150
g / 0.33 lb rock sugar (or to taste)
1/2
tsp salt
500
mL / 2 US cup coconut cream (or coconut milk or evaporated milk) (Used
only 1 can, 400 mL of coconut milk both for making the taro paste and for the
soup)
1
1/2 L / 6 US cup water (for boiling sago)
3
L / 12 US cup water (for the ice bath)
Ice
(did not have ice. Just used cold water)
1
L / 4 US cup water (for the rock sugar)
Instructions
Sago
1.
Bring 1 1/2 L (6 US cups) water
to boil in a pot and pour the tapioca pearls in. Stir continuously for 10
minutes to avoid clumping and sticking to the pot's base.
2.
Turn off the heat and put the
lid of the pot on, then let it cook in the residual heat for 20 minutes.
Note: By the end of this stage, the pearls will
become completely transparent and sink to the bottom. If they are still white
on the inside, let it sit in the pot for longer.
3.
Pour the pearls out through a
sieve while running under cold water to loosen them.
4.
Prepare an ice bath with enough
water to completely submerge the pearls. Pour the sago into the ice bath.
Note: This step will keep the sago tight and springy
as it stops the cooking process.
Steam
Taro
5.
Peel and cut the taro into small
chunks, roughly 1 cm (0.4") thick.
6.
Steam the root vegetable for 15
minutes or until firm and slightly undercooked.
Note: Keep in mind that the ingredients will be
cooked again in the pot so there is no need to completely cook it. But if you
prefer a softer and mushier Sago Soup with Taro, steam it for an extra 3
minutes or until every piece is completely cooked.
Taro
Paste and Taro Cubes
7.
Use a blender to blitz the
steamed pieces with coconut cream until it forms a smooth paste. For every 1/2
US cup, blitz it with 1/2 tbsp coconut cream and 3 tbsp water.
Leave half of the pieces unblended to enjoy as
chunks.
Taro
Sago Soup
8.
Bring 1L water to a boil and
melt the rock sugar until completely dissolved, then pour the liquid into a
bowl.
9.
In the same pot, bring the
coconut cream to a simmer.
10.
Add the paste in and stir until
combined.
11.
Pour in the taro chunks, sugar
water and salt, stirring to combine all the ingredients.
12.
When mixed, drain the tapioca
pearls and add them into the dessert pot. Optional: Let it simmer for another
10 minutes for the taro to soften further.
13.
Stir until well combined and
serve immediately as is or refrigerate to enjoy cold!
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