Coconut Milk Sago with Taro Recipe - EASY ⭐️

Hong Kong desserts are famous for their rich flavours and fresh ingredients, and Coconut Milk Sago is the star of the show! You can easily mix it up with different fruits or even veggies. While some love it with tropical fruits like mango and watermelon, today we’re going with taro, which brings a creamy, sweet twist. Fun fact: taro is also a huge favourite in Taiwan and the Philippines.

PREP TIME : 15 mins    
COOK TIME : 15 mins
SERVINGS : 5

 300g taro 
 60g sago 
 500ml water 
 200ml coconut milk 
 20ml evaporated milk  (Optional) 
 70g rock sugar 
 a pinch of salt 

1. No need to soak the sago in water. Directly place it into a large pot of boiling water and cook over medium-high heat for 5 minutes, stirring gently.

2. After cooking, turn off the heat, cover the pot, and let it sit for 20 minutes. Pour the sago into a strainer and rinse with cold water.

* If the sago pearls are larger and still have white centers after sitting for 20 minutes, cook them for another 5 minutes and let them sit for an additional 10 minutes.

3. Peel and dice the taro, then steam it over high heat for 15 minutes until soft.

4. Take 1/3 of the taro and, while it's still hot, mash it into a fine paste with a fork. Set aside.

5. Heat the coconut milk, water, mashed taro, rock sugar, and salt until the sugar dissolves completely. Then, add the taro chunks and sago, and bring it to a boil again.

Tips:

• Adding salt to the coconut milk enhances the flavor, so don’t skip this step.
• Sago absorbs a lot of water and will expand. If you refrigerate the dessert, add a bit of water before serving to adjust the consistency.