Peel and slice the taro root, then steam until tender. Soak the glutinous rice for 1 hour. Bring the coconut milk to a boil with the steamed taro. When the rice has expanded, add the tapioca pearls and stir well (these Japanese tapioca pearls do not need to be soaked beforehand). Once everything is soft, add sugar to taste, adjusting the sweetness as you like.

Your taro sweet soup is ready to enjoy! Sprinkle roasted sesame seeds and peanuts on top before serving.