Description
A HK-derived Taiwanese sweet where fluffy steamed taro paste and ultra-small tapioca 'Xi Mi Lu (Sago)' are floated in sweet coconut milk (or regular milk).
Restaurants serving Taro Sago Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Taro
- Xi Mi Lu(Sago/Ultra-small tapioca)
- Coconut milk
- Milk
- Sugar
Instructions
- [Authentic Recipe]
- [Boiling Sago] Boil 'Xi Mi Lu' (ultra-small pearls made from sago palm starch, boba's cousin) in plenty of water. Turn off heat when the outside is translucent with a tiny white core remaining, cover and steep. When completely clear, shock in cold water.
- [Yutou (Taro)] Steam Taiwanese taro until soft; mash half into 'Yu Ni' paste, leave the other half as chunky cubes.
- Warm coconut milk, milk, and sugar in a pot to make a sweet milk soup.
- Add the taro (both paste and chunks) and simmer slightly to melt the taro richness into the soup.
- Finally, toss in the boiled Xi Mi Lu (Sago) and mix.
- Serve ice-cold from the fridge in summer, or warm in winter.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma of coconut milk and taro
Substitutes at Japanese supermarkets
Sweet potato and regular boba
Pairing
None(As a dessert on its own)
Trivia
[For Women] Originated in HK, but evolved uniquely in taro-loving Taiwan, establishing itself as a national sweet. Doesn't require strong jaw power like boba, sliding smoothly down the throat, making it a highly valued post-meal dessert.
Eating tips & etiquette
[Unique Eating] While drinking the soup from a spoon, simultaneously enjoy the 'popping, silky' throat-feel of sago and the 'fluffy' texture of taro!
Allergen
Dairy