Sweet soup 糖水
Taro sago in coconut milk
芋頭西米露wu6 tau2 sai1 mai5 lou6
Gentle and balanced. Traditionally fine for most people, any time of year. Taro and coconut milk are neutral.
Good for Creamy, purple-flecked comfort; taro is traditionally believed to be easy on the stomach.
- 15 minprep
- 40 mincook
- 4servings
- One potAutumn, Winter
Eat at ? Start by …
Ingredients
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0 of 4 in the pot
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- 1 quarts1 LWater
No pantry items here. Buy the fresh taro locally or on Weee!.
Method
- Boil plenty of water, add the sago and cook 15 minutes, stirring. Cover off the heat for 15 minutes until clear, then rinse cold and drain.
- Peel the taro with gloves on and cut it in small cubes.
- Simmer the taro in the measured water for 20 minutes until soft. Mash a few cubes to thicken.
- Stir in the sugar and coconut milk, add the sago and warm through. Serve hot or chilled.
Who should go easy
Never eat taro undercooked, and wear gloves to peel it.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Hong Kong Anti-Cancer Society, "中醫食療——食物種類分析" (Dr Lam To-yee, registered Chinese medicine practitioner, 2022). How we judge a soup’s nature.
Recipe checked against Christine’s Recipes: Taro and tapioca pearl dessert, Oh My Food Recipes: Taro and tapioca pearl dessert (椰汁芋頭西米露).
