Taro Tapioca Dessert Soup

Steps

1. Peel and cut 1½ lb taro (satoimo) into ½-inch (1.3-cm) pieces.

2. In a medium saucepan, add the taro and 4 cups (960 ml) of water. Bring it to a boil. Lower the heat to medium and cook for 20 minutes, or until a skewer pierces the taro smoothly.

3. When the taro is ready, drain the water and mash it. You don’t have to mash everything liked mashed potatoes. It’s nice to leave some chunks.

4. Meanwhile, in a small/medium saucepan, bring another 2 cups (480 ml) of water to a boil. When boiling, add ½ cup tiny tapioca balls and cook for 6 minutes.

5. After 6 minutes, turn off the heat and cover the pan. Let it sit for 10–15 minutes, or until the pearls are translucent and you can no longer see the white center. When it‘s done, strain it in a colander and run water through it to cool and prevent it from overcooking.

6. Add 1 can coconut milk to the mashed taro and mix well.

7. Add the tapioca and mix.

8. Add 1 cup sugar and cook over medium heat until the sugar is completely dissolved.

9. Serve either warm or chilled.