First Time Making Taro Sago Dessert

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Creamy and soft is my dream dessert, how after enjoying a heavy meal this dish can neutralize the taste on my tongue.

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Hi vegan lovers, this time I found a recipe on my social media account, made from taro. Taro is one type of tuber that is new to me. Of course I was very curious, well this taro is rarely found in the local market in my area. But to eliminate my curiosity with this fruit I have to try it. Yesterday I was shopping at a supermarket in the city when I happened to see this fruit, the price was quite expensive in my opinion from other types of tubers. I didn't think much about it because of my curiosity about the taste and texture of taro.

This time the recipe is a dessert, I am very enthusiastic about making this dish at home. Because at home I really like this kind of dessert.

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Taro Sago

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Taro sago is a popular dessert in Hong Kong, known as Sai mai lou or xi mi lu. It is made from taro with a mixture of sago and thick coconut milk. This dish has a distinctive purple color and is certainly suitable as a cold or warm dessert.

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Ingredients Used

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350 grams taro
50 grams pearl sago
30 grams granulated sugar
¼ teaspoon salt
500 mg fresh coconut milk
To taste taro paste
1 pandan leaf

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Making Processure

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The first step is to boil the sago pearl with 500 mg of water, boil it until it expands perfectly.

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While waiting for the pearl sago to cook, I prepared the taro, peeling the outer skin, be careful when cleaning, you should use gloves because taro is gummy, then cut the taro.

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Cut the taro into small squares like cubes, then immediately soak for a while in salt water so that the sap disappears.

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Then wash thoroughly and steam for 2 to 5 minutes over high heat, checking on because taro is very soft.

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After cooking, immediately mash half of the taro and leave the other half intact.

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Then add in the cooking pot, taro coconut milk, sugar and also pearl sago.

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Then add pandan leaves and taro paste then add salt stirring until evenly distributed and cook for a while until the coconut milk boils.

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Results

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Serve in a serving bowl, well after letting the sago taro. a little warmer. The taro sago starts to thicken and it's very creamy, this is the texture that I like, I'm very happy with this kind of textured dessert.

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The taste was just right on my tongue, the taro was really good, sweet and savory with a touch of coconut milk and of course the taro made everything more different. The texture is very different from the sweet potato or cassava that I usually enjoy.

I think it has a more distinctive flavor, totally beyond my expectation. This will be my favorite root vegetable and I will buy it again next time I'm in town.

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