Taro and Coconut Milk Pudding with Crystal Pearls and Crushed Peanuts芋頭椰汁水晶珠布甸配花生碎
A smooth, creamy taro pudding infused with rich coconut milk, layered with chewy crystal pearls, and topped with crunchy roasted peanuts for a delightful texture contrast.
01Ingredients
- 500g Taro
- 400ml Coconut Milk (1 can)
- 100g Sugar
- 200ml Water
- 50g Crystal Pearls (small tapioca pearls or similar)
- 30g Roasted Peanuts, crushed
- 1/4 tsp Salt
Nutrition (per serving)312kcal
- Protein5.2g
- Carbs42.8g
- Fat13.1g
Fiber 2.1 gSodium 142 mg
02Steps
- Peel and cut the taro into small cubes. Steam the taro until very soft.
- While the taro is steaming, cook the crystal pearls according to package instructions until translucent and chewy. Drain and rinse with cold water to prevent sticking, then set aside.
- Mash the steamed taro into a smooth paste.
- In a saucepan, combine coconut milk, sugar, water, and salt. Heat over medium-low heat, stirring until sugar is dissolved. Do not boil.
- Add the mashed taro to the coconut milk mixture. Stir continuously until the mixture is well combined and thickens to a pudding-like consistency.
- Pour the taro pudding into individual serving bowls or a large dish.
- Evenly spoon the cooked crystal pearls over the taro pudding.
- Chill the pudding in the refrigerator for at least 2 hours, or until thoroughly set and cold.
- Before serving, sprinkle crushed roasted peanuts generously over the chilled pudding.
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