Taro Sago Sweet Soup 香芋西米露
The sweet ending of the late summer table, cold from the fridge or still warm from the pot. The taro stays in soft chunks that melt a little into the broth, and the sago pearls are the little surprise at the bottom of the spoon. Mine is barely sweet, because the taro already is. When I want it thicker, I blend a few pieces of the taro and stir them back in.
Serves 3 to 4.
Ingredients
- 1 pound taro, peeled and cut into chunks
- 1/2 cup small sago pearls
- 1 can (about 14 ounces) coconut milk or soy milk
- About 2 cups water, enough to cover the taro
- Rock sugar to taste, optional, about 2 tablespoons
- A small pinch of salt
Steps
- Cook the sago first. Bring a pot of water to a rolling boil, add the sago, and keep it at a gentle boil for about 15 minutes, stirring now and then so the pearls do not stick to the bottom. Turn off the heat, cover, and let the pearls sit 15 minutes more, until they are fully translucent. Drain and rinse under cold water so they stay separate.
- Steam or boil the taro until a chopstick slides through with no resistance, about 20 minutes.
- Put the taro into a pot with the coconut or soy milk and enough water to cover, and warm it gently without boiling hard. Leave the taro in chunks, or blend a few pieces with a little of the liquid and stir them back in for a thicker texture.
- Add the rock sugar at the end if you want it sweeter, along with the pinch of salt, and stir in the sago. Serve warm, or chill it completely and eat it cold, which is the way I want it in August. It keeps 2 days in the fridge.