Tender taro cubes, coconut milk and tiny tapioca pearls make a mild creamy dessert that can be served warm or well chilled.
At a glance
- Preparation: 15 minutes
- Cooking: 25 minutes
- Chilling: optional
- Yield: 4 servings
Ingredients
- 60 g small pale sago or tapioca pearls
- plenty of water for boiling
- 350 g peeled taro, cut into 2 cm cubes
- 300 ml coconut milk
- 150 ml water
- 45–65 g sugar, to taste
- 1 small pinch salt
- 1 pandan leaf, optional
Method
- Peel and dice the taro; do not taste it raw.
- Steam or gently boil until completely tender.
- Cook the pearls separately according to the packet, rinse cold and drain.
- Blend about half the cooked taro with coconut milk, water, sugar and salt.
- Warm gently. Add a knotted pandan leaf for 5–10 minutes if using, then remove it.
- Fold in the remaining taro cubes and pearls.
- Serve warm or chill. Loosen before serving when needed.
Tips and variations
- Use small pale sago or tapioca pearls; large black boba need different preparation and create a different texture.
- Gloves can help when peeling if your skin is sensitive.
- Taro must be thoroughly cooked.
- Its natural colour is often pale grey to soft lavender, not neon purple.
