Taro Tapioca Dessert

I remember first having this super chilled, sweet soup when I was a kid at Kirin in Mountain View, CA.; the perfect place for late night dining, turtle soup, and chow fun. You don't always get dessert there, and I could never figure out how the waiters decided to give it to us or not, but whoo! What a pleasant surprise when we did!

There are a two variations of this dessert here that can be served hot or cold:
Condensed Milk Way
1/2 lb of taro, skin removed, cut into 1" cubes
1/4 C dried tapioca
1 can of condensed milk
Fill pot with taro and enough water to cover. Boil until fork tender. Mash up the taro with a fork, or you can use an immersion blender.

Add the tapioca to the same pot, turn down the heat to a simmer. Stir frequently to prevent the starch from sticking to the bottom of the pan. You may want to add water as the tapioca absorbs it. When tapioca is all transparent, add condensed milk to taste. You can also thin out the soup with more water or milk.

Used coconut cream instead of milk because that's all I had in my cupboard, but realized that coconut cream is good for mango sticky rice and not here because it's way too thick. I had to thin it out a lot with the taro water.
Coconut Milk Way
1/2 lb of taro, skin removed cut into 1" cubes
1/4 C dried tapioca
1 can of unsweetened coconut milk
1-2+ large blocks of rock sugar, or about 1/4+ C granulated sugar
Boil taro until tender, do not drain.

Boil tapioca in a different pot according to package directions until translucent and drain.

Bring to a simmer the coconut milk in another pot and dissolve the sugar in it (to taste), finally add taro and tapioca. Once again in this recipe, you may want to add more water (using the taro boiling water), or milk to thin out the soup, but if the tapioca is drained well enough, the starch from it may not thicken the soup.

Serves 8


Anonymous said...

hahaha... yah, mysterious waiters.

Anonymous said...

i love this dish! i'm making it with coconut milk and will let you know how it turns out!

raissa said...

Chanced upon your blog when I was searching for the recipe for the taro tapioca dessert. a special request for our Chinese themed new year this year. Thanks!

dianaeggplant said...

Good luck! Let me know if you have any questions about the directions and let me know how it turned out! :)

raissa said...

Thanks! Will do. If I dont make this I might make the mango pudding but it will depend if we find sweet mangoes around this time. Can you suggest other desserts? Looks like its going to be my contribution. =)

dianaeggplant said...

Hmm...mango pudding is always amazing...how difficult did you want the dessert to be? If you want something easy you could always make almond jello (comes in a package, kind of like regular jello) and top it with canned fruit (you could use the standard American mixed fruit, or you can go with the crazy Asian one with jackfruit, coconut jelly, lychee, etc).

Or you could do shaved ice with condensed milk and your choice of toppings: red bean, boiled taro, boiled pressed barley, fresh fruit, etc. This would probably be a big production with lots of little dishes filled with toppings and then you'd have to worry about the ice melting...

Another soupy dessert that is not that easy, not that hard is the mung bean soup and rice ball dessert I've got on my blog. Of course, you can always buy the rice balls and then make the soup the way you want with whatever bean you want (red bean, mung...) or even with a black sesame paste sold in a can+water to make a soup

I guess a lot of this stuff you can always go to Ranch99 or an Asian supermarket and check out what they have in the frozen section. :) Hope that helps!

raissa said...

wow! Lot of choices! Thanks so much. I am also thinking of making the almond jelly and make a homemade fruit cocktail to be different. I will check out Ranch 99 or Sea Palace and see what else are there. Thanks so much!