Taro sago is a classic Chinese dessert that combines tender taro chunks, soft sago pearls, and rich coconut milk. Using a rice cooker makes the preparation simple and fuss-free, allowing you to enjoy this comforting dessert with ease.
What is Xi Mi Lu
Xi Mi Lu (西米露) is a popular Chinese dessert soup made with sago pearls (also known as tapioca pearls) as the main ingredient.
The name “Xi Mi Lu” translates to “Sago Dew” or “Sago Soup,” and it’s commonly served in both Cantonese and Southeast Asian cuisines.
Popular variations include taro sago, strawberry sago, mango sago, and watermelon sago.
Taro sago is the most classic and my personal favorite. It’s simple, comforting, and easy to make with just a few basic ingredients.
The soup is typically creamy, with a base of coconut milk, evaporated milk, or regular milk, depending on the recipe. It is sweetened with sugar, often rock sugar, to give it a light, refreshing sweetness.
I make this recipe using a rice cooker, which is widely used in China.
It’s become one of my favorite one-pot dishes—just toss in all the ingredients, set it, and let the rice cooker do the rest. That’s all it takes!
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.
Taro is such a versatile ingredient! You can often find it used as a filling in desserts like taro paste or in bubble tea. It’s also a key ingredient in popular dishes like taro balls, taro pudding, and taro bubble tea.
Personally, I love using taro in tong sui, a traditional Chinese dessert soup. Its creamy texture and subtle sweetness add a delightful touch to any dish!
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.
How to cook sago
In my watermelon sago recipe, I stress that you shouldn’t wash the sago because rinsing it can make it dissolve. Just add boiling water directly to the sago, and then let the rice cooker do all the work!
Ingredients:
- 500g taro, peeled and cut into 2-3 cm cubes
- 100g sago pearls
- 50g rock sugar
- 200ml coconut milk (or substitute with milk, or a mixture of both)
- 1000ml boiling water
Instructions:
Prepare the Taro
Peel and cut the taro into cubes, each about 2-3 cm in size. This size ensures that the taro maintains its shape and doesn’t fall apart after cooking.
Cook in the Rice Cooker
Place the taro cubes into the rice cooker pot. Add the sago pearls and 50g of rock sugar. Pour in enough boiling water (about 1000ml) to cover the taro and sago. Stir gently to evenly distribute the sago pearls, preventing them from clumping together.
Set the Rice Cooker
Close the rice cooker lid and press the “Cook” button. Allow it to cook for about 25 minutes without opening the lid during the cooking process. Once the cycle is complete, let the mixture rest with the lid on for an additional 10 minutes to allow the taro and sago to finish cooking.
Add Coconut Milk
After the resting period, open the rice cooker and pour in 200ml of coconut milk (or milk if preferred). Stir well to combine the coconut milk with the cooked taro, sago, and the sweetness of the rock sugar.
Serve
Ladle the taro sago into bowls and enjoy warm, or refrigerate for a refreshing chilled dessert.
Notes:
- Taro Prep Tip: I recommend cutting the taro into slightly larger chunks to prevent them from falling apart during cooking.
- Sago Tip: Avoid opening the rice cooker during the cooking process to ensure the sago cooks evenly.
- Allergy Caution: If you are sensitive to taro, consider wearing gloves while handling it to prevent skin irritation.
Taro Sago in Coconut Milk (Rice Cooker Method)
Ingredients
- 500 g taro peeled and cut into 2-3 cm cubes
- 100 g sago pearls
- 50 g rock sugar
- 200 ml coconut milk or substitute with milk, or a mixture of both
- 1000 ml boiling water
Instructions
Prepare the Taro
- Peel and cut the taro into cubes, each about 2-3 cm in size. This size ensures that the taro maintains its shape and doesn't fall apart after cooking.
Cook in the Rice Cooker
- Place the taro cubes into the rice cooker pot. Add the sago pearls and 50g of rock sugar. Pour in enough boiling water (about 1000ml) to cover the taro and sago. Stir gently to evenly distribute the sago pearls, preventing them from clumping together.
Set the Rice Cooker
- Close the rice cooker lid and press the "Cook" button. Allow it to cook for about 25 minutes without opening the lid during the cooking process. Once the cycle is complete, let the mixture rest with the lid on for an additional 10 minutes to allow the taro and sago to finish cooking.
Add Coconut Milk
- After the resting period, open the rice cooker and pour in 200ml of coconut milk (or milk if preferred). Stir well to combine the coconut milk with the cooked taro, sago, and the sweetness of the rock sugar.
Serve
- Ladle the taro sago into bowls and enjoy warm, or refrigerate for a refreshing chilled dessert.
