Coconut Milk and Taro Sago椰汁芋頭西米露
A creamy and comforting Hong Kong dessert featuring chewy sago pearls, tender taro chunks, all bathed in a sweet, fragrant coconut milk soup. It's a delightful blend of textures and tropical flavors.
01Ingredients
- 100g small sago pearls
- 1 liter water (for boiling sago)
- 200g taro, peeled and diced into 1-inch cubes
- 400ml coconut milk (canned, full-fat)
- 100ml evaporated milk
- 80g granulated sugar (adjust to taste)
- Pinch of salt
Nutrition (per serving)312kcal
- Protein2.8g
- Carbs42.5g
- Fat13.2g
Fiber 1.1 gSodium 89 mg
02Steps
- Boil a large pot of water. Add small sago pearls and cook until mostly translucent with a tiny white dot in the center. Turn off the heat, cover, and let it sit until fully translucent.
- Drain the cooked sago and rinse thoroughly under cold running water to remove excess starch and prevent sticking. Set aside.
- Steam or boil the diced taro until very tender, about 15-20 minutes.
- In a saucepan, combine coconut milk, evaporated milk, sugar, and a pinch of salt. Heat gently over medium-low heat, stirring until the sugar dissolves. Do not boil.
- Add the cooked sago pearls and tender taro chunks to the warm coconut milk mixture. Stir gently to combine. Serve warm or chilled.
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