Chilled Coconut Sago with Purple Yam and Taro Cubes紫薯芋頭椰汁西米露

Bring a pot of water to a rolling boil. Add sago pearls and cook for 15-20 minutes, or until translucent with a tiny white dot in the center. Stir occasionally to prevent sticking.

Drain the cooked sago pearls and rinse them thoroughly under cold running water to remove excess starch and stop the cooking process. Set aside.

Place the diced purple yam and taro cubes in a steamer. Steam for 10-15 minutes, or until fork-tender.

In a saucepan, combine coconut milk, evaporated milk, rock sugar, and water. Heat over medium-low heat, stirring until the rock sugar completely dissolves. Do not boil. Let it cool down to room temperature.

Once the coconut milk base has cooled, add the rinsed sago pearls, steamed purple yam cubes, and steamed taro cubes. Stir well to combine. Transfer the dessert to a large bowl or individual serving bowls and refrigerate for at least 2 hours before serving.