Taro Balls in Coconut Milk with Sago and Taro Recipe

Taro Balls in Coconut Milk with Sago and Taro is a delightful dessert that combines chewy taro balls, soft sago, and creamy coconut milk. It’s a simple recipe that anyone can make!

My children absolutely adore bubble tea, and they love to add Taro Balls to their drinks for an extra treat.

After making a batch of these taro balls, I store a bag in my freezer. They freeze wonderfully, making it easy for me to whip up a delicious dessert whenever the craving strikes.

To create a delightful bowl of dessert, I often combine the taro balls with other ingredients like taro and sago, both of which are popular additions in many Chinese dessert soups.

You might have heard of taro sago, a famous dessert that combines taro with sago pearls in a sweet coconut milk base. It’s another one of my personal favorites!

What is Taro

Taro is a starchy root vegetable widely used in various cuisines, particularly in Asia. It has brown, fibrous skin and creamy white or purple flesh, depending on the variety.

Taro has a mildly nutty flavor and a slightly sweet taste, and it’s often cooked in both sweet and savory dishes.

Commonly used in soups, stews, and desserts, taro can be boiled, steamed, mashed. It’s a key ingredient in popular dishes like taro balls, taro pudding, and taro bubble tea.

In this recipe, I recommend cutting the taro into slightly larger chunks so that they don’t fall apart easily after cooking.

Note: If you are prone to allergies, I suggest wearing gloves while handling the taro to avoid any potential reactions.

Ingredients:

• 500g taro
• 800g water (for cooking taro)
• 50g rock sugar
• 150g sago
• 200g taro balls (store-bought or homemade)
• 100g sweet red beans
• 300ml coconut milk

Instructions:

1. Cook the Taro

• Prepare the Taro: Peel the taro and cut it into large chunks, about 3-4 centimeters each.
• Cook: In a pot, combine 800g of water and 50g of rock sugar. Add the taro chunks and bring the mixture to a boil over high heat.

Simmer: Once boiling, reduce the heat to medium and cook for 10-15 minutes. Check if the taro is done by piercing it with a chopstick; it should be soft and easily pierced.

2. Cook the Sago

• Prepare Water: In another pot, add enough water (more than needed since sago will absorb water while cooking).
• Boil: Bring the water to a boil, then add the
• Cook: Keep boiling on high heat for 15 minutes, stirring constantly to prevent sticking.
• Rest: After 15 minutes, if there’s a white center in the sago, turn off the heat, cover the pot, and let it sit for 15 minutes.
• Rinse: Drain the sago and rinse it in a bowl of cold water to enhance its chewy texture.

3. Cook the Taro Balls

• Prepare Water: In a pot, add enough water. Once boiling, add 200g of taro balls.
• Cook: Boil until the taro balls float to the surface, indicating they are cooked through.
• Rinse: Remove the floating taro balls and rinse them in a bowl of cold water to make them chewier.

4. Assemble the Dessert

• Layering: Take a large bowl or container. Start by layering the cooked taro at the bottom.
• Add Sago: Spread the cooked sago evenly over the taro layer.
• Add Taro Balls: Place the cooked taro balls on top of the sago.
• Top with Sweet RedBeans: Sprinkle 100g of sweet red beans over the taro balls.
• Finish with Coconut Milk: Pour in 300ml of coconut milk, and your Taro Balls in Coconut Milk with Sago is ready to be served!

Notes

• When cooking sago, stir frequently to prevent it from sticking together, and adjust the cooking time based on the sago’s condition.
• You can adjust the quantities of each ingredient based on your preference for sweetness and texture.
• This dessert can be served warm or chilled, depending on your preference. Enjoy this sweet and creamy delight!
  

  Taro Balls in Coconut Milk with Sago and Taro Recipe

  Taro Balls in Coconut Milk with Sago and Taro is a delightful dessert that combines chewy taro balls, soft sago, and creamy coconut milk. It's a simple recipe that anyone can make!

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  Course: Chinese Dessert Soup

  Prep Time: 20 minutes

  Cook Time: 40 minutes

  Servings: 4

  Calories: 418kcal

  Ingredients

  • 500 g taro
  • 800 g water for cooking taro
  • 50 g rock sugar
  • 150 g sago
  • 200 g taro balls store-bought or homemade
  • 100 g sweet red beans
  • 300 ml coconut milk

  Instructions

  Cook the Taro

  • Prepare the Taro: Peel the taro and cut it into large chunks, about 3-4 centimeters each.
  • Cook: In a pot, combine 800g of water and 50g of rock sugar. Add the taro chunks and bring the mixture to a boil over high heat.
  • Simmer: Once boiling, reduce the heat to medium and cook for 10-15 minutes. Check if the taro is done by piercing it with a chopstick; it should be soft and easily pierced.

  Cook the Sago

  • Prepare Water: In another pot, add enough water (more than needed since sago will absorb water while cooking).
  • Boil: Bring the water to a boil, then add the
  • Cook: Keep boiling on high heat for 15 minutes, stirring constantly to prevent sticking.
  • Rest: After 15 minutes, if there’s a white center in the sago, turn off the heat, cover the pot, and let it sit for 15 minutes.
  • Rinse: Drain the sago and rinse it in a bowl of cold water to enhance its chewy texture.

  Cook the Taro Balls

  • Prepare Water: In a pot, add enough water. Once boiling, add 200g of taro balls.
  • Cook: Boil until the taro balls float to the surface, indicating they are cooked through.
  • Rinse: Remove the floating taro balls and rinse them in a bowl of cold water to make them chewier.

  Assemble the Dessert

  • Layering: Take a large bowl or container. Start by layering the cooked taro at the bottom.
  • Add Sago: Spread the cooked sago evenly over the taro layer.
  • Add Taro Balls: Place the cooked taro balls on top of the sago.
  • Top with Sweet RedBeans: Sprinkle 100g of sweet red beans over the taro balls.
  • Finish with Coconut Milk: Pour in 300ml of coconut milk, and your Taro Balls in Coconut Milk with Sago is ready to be served!

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  Nutrition

  Calories: 418kcal | Carbohydrates: 69g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 67mg | Potassium: 952mg | Fiber: 7g | Sugar: 13g | Vitamin A: 95IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 3mg