Monday, May 10, 2021

Taro with Tapioca Pearls Sweet Soup (Chè khoai môn bột báng) Recipe

 


Ingredients

10 oz. Taro
1 cup Tapioca Mini Pearls (soak in warm water)
1 cup Water
1 cup Sugar
1 tsp. Kosher Salt
Pandan Leaves
2 cups Water

Coconut Sauce
1/2 can Coconut Milk
2 Tbsp. Tapioca Starch
1/3 cup Water
1/2 tsp. Kosher Salt
1/3 cup Sugar

Make pandan juice.  Blend some Pandan Leaves with 2 cups Water.  Strain out and set aside. 

Cut and peel Taro.  Cut into cubes, you need about 10 oz. 
Rinse with water.  Place in steamer and steam until soften.  Remove from steamer and set aside. 

Fill a small pot with 1 cup Water.  Add in 1 cup Tapioca Pearls (mini size), remember to soak it in warm water for at least 15 minutes. Cook on medium high heat.  Add in the pandan juice. Continue to let it simmer. Add in 1 cup Sugar. Add 1 tsp. Kosher Salt. Add in the Taro. Let it simmer until the pearls becomes a clear translucent color.  Remove from heat.  

To make the coconut sauce, pour 1 can Coconut Milk in a sauce pan.  Add in 1/3 cup Sugar or to taste.  Add 1/2 tsp. Kosher Salt.  Mix 2 Tbsp. Tapioca Starch with 1/3 cup Water.  Pour into coconut sauce to thicken. Bring to a boil and remove from heat.  

Serve in a small bowl with the coconut sauce on top.  Enjoy. 





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