Step 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.

Step 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.

Step 3

Pour the pearls out through a sieve while running under cold water to loosen them.

Step 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.

Step 5

Peel and cut the taro into small chunks, roughly 1 cm (0.4") thick.

Step 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.

Step 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.

Step 8

Bring 1L water to a boil and melt the rock sugar until completely dissolved, then pour the liquid into a bowl.

Step 9

In the same pot, bring the coconut cream to a simmer.

Step 10

Add the paste in and stir until combined.

Step 11

Pour in the taro chunks, sugar water and salt, stirring to combine all the ingredients.

Step 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.

Step 13

Stir until well combined and serve immediately as is or refrigerate to enjoy cold!