sago soup

This Sago Soup with Taro is the ultimate dessert fix. Creamy with taro, it&#039;s perfect for cozy nights and uses just six ingredients!

Sago Soup With Taro (西米露)

kg / 2.2 lb taro

US cup sago ((also known as tapioca pearls))

150 g / 0.33 lb rock sugar ((or to taste))

tsp salt

coconut cream ((or coconut milk

L / 6 US cup water ((for boiling sago))

L / 12 US cup water ((for the ice bath))

L / 4 US cup water ((for the rock sugar))

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&#039;s base.

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.

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

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.

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

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.

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.

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

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

Add the paste in and stir until combined.

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

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.

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

https://www.youtube.com/watch?v=nndtbpShqmI

This Sago Soup with Taro is the ultimate dessert fix. Creamy with taro, it's perfect for cozy nights and uses just six ingredients!

👇 CLICK HERE FOR THE PRINTABLE RECIPE 👇
https://www.wokandkin.com/sago-soup-with-taro/

🧵 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)
• 1 1/2 L / 6 US cup water (for boiling sago)
• 3 L / 12 US cup water (for the ice bath)
• ice (for the ice bath)
• 1 L / 4 US cup water (for the rock sugar)

👩‍🍳 INSTRUCTIONS 👨‍🍳
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.

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.

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.

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!

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:30 - Cooking the sago pearls
1:15 - Cooking the taro
1:27 - Making the taro paste
1:47 - Making the sugar water
1:57 - Combining the ingredients
2:33 - Tips for the best results
3:01 - Let's enjoy the memories!

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▸ CONTACT ME: jeannette@wokandkin.com

⭐⭐⭐⭐⭐
The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
https://www.wokandkin.com/about-jeannette/
⭐⭐⭐⭐⭐

🙏 SPECIAL THANKS 🙏
▸ Sago Soup With Taro (西米露) recipe by Mum
▸ Produced and Edited by Jeannette Ta
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/eaMDyQhWNw/

Sago Soup With Taro Is The BEST Way To End The Day! 👵👨‍👩‍👧‍👦❤️ (西米露)

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Sago Soup With Taro (西米露)

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