Taro and Sago with Coconut Milk dessert is a classic Chinese sweet soup dessert that’s often served at Chinese restaurants after you finish your meals. It’s simple to prepare at home. There are two main parts of making Taro and Sago Coconut Milk Dessert. The first is cooking sago and the second part is cooking the taro soup. To eat, you just simply assemble the taro soup, sago, and coconut milk.I will share with you 2 different ways of cooking the taro soup so you can choose which one you like best.Here is the link to my video which shows how this dessert is made.youtu.be/UlHE02P0xJU

This is a dessert that's popular in Taiwan.Taiwanese taro is a light purple color, but Japanese taro is white. So, I added a bit of purple yam powder. If you let the boiled taro sit for a while, they will lose their flavor, so only make the amount that you want to eat. 1 tablespoon = 15 g. Recipe by Hideko

When I use dashi powder to make this, I can get proper hardness and texture of taro. The key point of this recipe is to pour water not from the beginning but after stir-frying. And add mirin right before turning off the heat.

It's so hot! Making some candied taro is great whether you eat it directly or add it to shaved ice! Especially for those who love ice, it's a perfect summer treat!TipsAdjust the sweetness to your liking. You can replace rock sugar with granulated sugar or brown sugar. The sugar amount is about 40% of the taro weight, so adjust according to your preference. Add a bit of alcohol for flavor and nourishment, or replace it with water if you prefer or omit it entirely.ThoughtsThe candied taro is soft and fluffy after cooking, and it's delicious even without the shaved ice!

Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato.🍠💚

A traditional Filipino delicacy with simple ingredients. Made of dried taro leaves, coconut milk, meat or seafood, chilli peppers, onions, garlic, and ginger.

This is a very easy recipe, so why not give it a try? Recipe by Hirokazunao

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