Taro Coconut Tapioca Soup
Ingredients
Directions
Ingredients
2 c
vacuum-sealed or fresh taro, skinned and chopped
Jump
1
can of coconut milk
Jump
1 c
clear tapioca pearls
Jump
1 c
sugar (more or less to taste)
Jump
Taro Coconut Tapioca Soup

Traditionally served at the end of Chinese meals, sometimes gratis, this “soup” is like a warm, bowl version of boba tea.

8 servings

  1. Place the chopped taro into a pot and add water, about an inch above the taro. Boil for 15 minutes.
  2. While waiting for the taro to soften, fill a smaller pot or saucepan most of the way with water and boil.
  3. Add the tapioca pearls to the smaller pot and stir continuously for 3 or 4 minutes.
  4. Remove the pearl pot from the heat and keep it covered for about 30 minutes. (Wait for the pearls to turn translucent.) Then flush them with cold water.
  5. When the taro is soft, add the coconut milk, sugar, and water as necessary. Then add the tapioca pearls. Serve in bowls.

Lilian Min

Lilian Min is a writer and reporter living in Alameda, California. You can follow her on Twitter at @llnmn.

[email_signup id="3"]
[email_signup id="3"]