The classic Chinese taro sago (tapioca) with coconut milk dessert is an sweet and creamy, fragrant Chinese dessert with chunks of taro and tapioca pearls in every bite. This easy Chinese dessert recipe only takes 30 minutes to make but you’re whole family is going to love it!
What is Taro?
Taro is basically a root vegetable and is commonly grown in Southeast Asia. The outside of the taro is rough and brownish in color while the inside is creamy white with purplish hairy specs scattered across the plant.
Taro has a mild creamy starch taste to it when cooked and is used in a variety of cuisines in Asia such as taro sago dessert. In addition to the root being used as a key ingredient in a lot of dishes, the leaves and stems are also used to cook dishes as well. For example, in Vietnamese sweet and sour soup (canh chua) the stems are added to the soap to give it a crunchy texture.
What Is Taro Sago Coconut Milk Dessert?
Taro sago coconut milk dessert also known as 芋頭 椰 汁 西 米 露 in Cantonese or Chè Khoai Môn in Vietnamese is a popular Asian dessert consisting of either steamed or boiled taro that is combined with cooked tapioca pearls (sago) and coconut milk to create a rich and creamy dessert soup. In some variations of the dessert such as in Vietnamese taro sago, they like to add Pandan leaves as well to add a touch of fragrance to the dessert, boosting its flavor profile.
I grew up eating this Chinese taro sago dessert in my household as my mother loved to make it as it is quite easy and quick to make (as you’ll soon find out) and also tastes awesome!
With only a few simple ingredients you’ll soon be able to make delicious taro sago dessert soup at home.
Let’s look at what you’ll need to make this taro sago coconut milk recipe!
Ingredients
- Fresh taro 400g
- Coconut milk 1 can (400ml)
- Tapioca pearls 60g
- Table salt 1/4 teaspoon
- Rock sugar 100g
- Water 500ml
- 5 Pandan leaves (optional)
Ingredient Notes
Taro: For best results make sure that you’re using fresh taro and not frozen taro. Make sure that the taro is firm and heavy. There shouldn’t be any soft spots on it or obvious blemishes. Also, avoid any taro that has mold. I don’t think I need to tell you why eating mold is bad for you 😂
Coconut milk: Make sure that you’re using canned coconut milk that is meant to be used in recipes. This type of canned coconut milk is thicker and fattier compared to the type of coconut milk that they sell as a beverage and isn’t meant to be consumed as a beverage straight out of the can.
Tapioca pearls: Tapioca pearls or sago is readily available at most Asian supermarkets. Make sure that you’re buying small white tapioca pearls that look like this for this taro sago pudding recipe. Forget about the big tapioca pearls, we’re not making bubble tea here folks!
Pandan leaves: This ingredient is optional but highly recommended as it adds a tonne of flavor to the taro tapioca coconut milk dessert. Look for fresh Pandan leaves that don’t have any blemishes or dark spots on them. If you do see any dark spots or it feels extra soft and slimy, then the Pandan leaves are nearing expiration. You can also use frozen Pandan leaves if you can’t find any fresh ones.
Substitutions
- Rock sugar: You can use white granulated sugar if you don’t have any rock sugar. Do not use brown sugar as it contains molasses and will affect the taste and flavor of the dessert. If you’re using white granulated sugar, you may need to reduce the amount as it’s sweeter than rock sugar.
How to Make Taro Sago Dessert
- Boil a pot of water.
- Once the water comes to a boil, add in your tapioca pearls.
- Cook on medium heat until the outside is translucent but the center is slightly white, about 10-15 minutes.
- Now turn off the stove and cover the pot and let it simmer until the pearls are translucent.
- While the pot is cooking the tapioca pearls, cut off the skin from the taro.
- Next, cut the taro into bite-sized cube pieces.
- Now prepare a wok with water for steaming the taro. Once the water is boiling, it’s time to steam the taro. You can also use something else for steaming the taro but make sure that the water is hot and boiling before you place the taro in for steaming.
- Steam the taro on a plate or bowl until it’s fork-tender, about 20 minutes.
- Once the taro has finished steaming, remove it from the wok.
- Separate the taro into 2 batches. Mash 1 batch of the taro and leave the rest alone.
- If you’re using Pandan leaves then make sure to wash the leaves thoroughly and then tie the leaves together and set it aside. For a tutorial on how to tie the Pandan Leaves together see the instructions below.
- Once the tapioca pearls are finished cooking, drain out the water and run the tapioca pearls under cold running water to prevent the tapioca pearls from cooking further.
- Then put the tapioca pearls in an ice bath to maintain their springy and chewy texture. Keep them in the ice bath until you’re ready to use the tapioca pearls.
- Now in another pot, add your coconut milk, water, sugar, salt, and Pandan leaves and mix everything well together.
- Bring this pot to a boil, turn down the heat to medium, and then add in your mashed taro followed by the taro pieces.
- Give it a good mix and let it cook for another 1 minute.
- Finally, add your tapioca pearls to the pot after draining out the water from the ice bath.
- Bring the pot to a boil and then remove it from the stove. It should take roughly a minute. Don’t overcook the tapioca pearls!
- Serve the dessert while still hot or let it cool down and then place it in the fridge and serve it cold.
Tips
- If you have skin sensitivity to taro I recommend wearing gloves when touching the taro.
- To thicken the dessert let it cool down in the fridge for a few hours or overnight.
- The dessert can be eaten either hot or cold. Usually, when it’s cold it will be thicker.
- Do not overcook your tapioca pearls or they will become mushy. The tapioca pearls should be cooked until they are around 80% done. You will see a slight white dot in the center of the tapioca pearls. It will get further cooked after we’ve turned off the stove and let it simmer and also when it is combined with everything in the pot so don’t worry about it being undercooked.
How to Tie Pandan Leaves for Cooking
- Grab 3-4 Pandan leaves that have already been thoroughly washed.
- Place them together and then fold them inwards into 3 sections.
- Now take another Pandan leave and place the bunched-up Pandan leaves in the center of the leave opposite the direction of the leave.
- Now take one end of the lone Pandan leave and start wrapping it around the bunched-up Pandan leaves in the center until you reach the end and then hold the leave in place.
- Repeat this process with the other end of the leave, wrapping it around the bunched-up Pandan leaves in the center until you are left with a little bit of the leaf sticking out, approximately 3 inches in length.
- Now take the exposed leaf and then tuck it into the wrapped Pandan leaves underneath.
Common Mistakes Beginners Make
- Not steaming the taro long enough, leading to it still being hard. Make sure to check and see whether or not your taro is soft enough by taking a chopstick and poking the taro. You shouldn’t feel much resistance and it should feel soft and be easily poked through.
- Using the wrong type of tapioca pearls for this dessert. For this recipe, we’re using tiny tapioca pearls. These are different from the ones that they use for bubble tea. Make sure that you’re using the right type.
- Overcooking the tapioca pearls leading to them becoming mushy. The tapioca pearls should be cooked until there is a slight white dot in the center of the tapioca pearls.
Storage Tips
This taro sago dessert with coconut milk can be stored in an airtight container in the fridge for up to 1 week.
Looking for More Dessert Ideas?
Some other dessert recipes you might like that are similar to this are Vietnamese corn pudding, Chinese coconut pudding, and Vietnamese pandan coconut jelly dessert.
Frequently Asked Questions (F.A.Q.S)
Is This Dairy-Free?
Yes, this taro coconut sago recipe is dairy-free!
Where Can I Buy Fresh Taro?
It’s available at all Asian supermarkets.
Where Can I Buy Tapioca Pearls (Sago)?
Most Asian supermarkets will sell tapioca pearls.
Can I Use Frozen Taro Instead of Fresh Taro?
No idea, I never tried it with frozen taro.
Can I Make This Dessert Ahead of Time and Leave It in the Fridge?
Yes, and the dessert will thicken up when it’s chilled. You can either eat it as is or heat it back up to make it less thick.
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Chinese Taro Sago (Tapioca) With Coconut Milk Dessert
Equipment
- 1 Pot
- 1 Wok or Pot For steaming taro
Ingredients
- 400 g Fresh taro
- 1 Can Coconut milk 400ml
- 60 g Tapioca pearls
- 1/4 Teaspoon Table salt
- 100 g Rock sugar
- 500 ml Water
- 5 Leaves Pandan leaves
Instructions
- Boil a pot of water.
- Once the water comes to a boil, add in your tapioca pearls.
- Cook on medium heat until the outside is translucent but the center is slightly white, about 10-15 minutes.
- Now turn off the stove and cover the pot and let it simmer until the pearls are translucent.
- While the pot is cooking the tapioca pearls, cut off the skin from the taro.
- Next, cut the taro into bite-sized cube pieces.
- Now prepare a wok with water for steaming the taro. Once the water is boiling, it’s time to steam the taro. You can also use something else for steaming the taro but make sure that the water is hot and boiling before you place the taro in for steaming.
- Steam the taro on a plate or bowl until it’s fork-tender, about 20 minutes.
- Once the taro has finished steaming, remove it from the wok.
- Separate the taro into 2 batches. Mash 1 batch of the taro and leave the rest alone.
- If you’re using Pandan leaves then make sure to wash the leaves thoroughly and then tie the leaves together and set it aside.
- Once the tapioca pearls are finished cooking, drain out the water and run the tapioca pearls under cold running water to prevent the tapioca pearls from cooking further.
- Then put the tapioca pearls in an ice bath to maintain their springy and chewy texture. Keep them in the ice bath until you’re ready to use the tapioca pearls.
- Now in another pot, add your coconut milk, water, sugar, salt, and Pandan leaves and mix everything well together.
- Bring this pot to a boil, turn down the heat to medium, and then add in your mashed taro followed by the taro pieces.
- Give it a good mix and let it cook for another 1 minute.
- Finally, add your tapioca pearls to the pot after draining out the water from the ice bath.
- Bring the pot to a boil and then remove it from the stove. It should take roughly a minute. Don’t overcook the tapioca pearls!
- Serve the dessert while still hot or let it cool down and then place it in the fridge and serve it cold.
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