Black Glutinous Rice and Taro Sweet Soup with Coconut Cream黑糯米芋頭糖水配椰汁
A comforting Cantonese sweet soup featuring tender black glutinous rice and soft taro cubes, simmered in a light sugar syrup and finished with a drizzle of rich coconut cream. This dessert is perfect served warm or chilled.
01Ingredients
- 150 g black glutinous rice
- 1000 ml water (for cooking rice)
- 80 g rock sugar (adjust to taste)
- 300 g fresh taro
- 100 ml coconut cream
Nutrition (per serving)285kcal
- Protein2.8g
- Carbs52.5g
- Fat6.2g
Fiber 2.1 gSodium 18 mg
02Steps
- Rinse black glutinous rice thoroughly, then soak it in water for at least 4 hours or overnight.
- Drain the soaked black glutinous rice and place it in a pot with fresh water. Bring to a boil, then reduce heat and simmer until the rice is tender, about 45-60 minutes.
- While the rice is cooking, peel and cut the taro into 1.5 cm cubes. Steam the taro cubes until fork-tender, about 15-20 minutes.
- Once the black glutinous rice is tender, add the rock sugar to the pot and stir until dissolved.
- Gently fold in the steamed taro cubes.
- Serve warm or chilled, topped with a drizzle of coconut cream.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.