Dessert • Sweet
This is my favourite dessert ever. It’s a traditional dessert that I like to make for my kids. However, my wife has banned me from cooking, because I make too big of a mess!
For the coconut milk mixture, combine the milk, coconut milk and sugar in a soup stock. Bring to a simmer and turn off the heat. Let it cool off and set aside. I prefer my mixture less sweet but you can adjust the amount of the sugar to your own preference.
Bring 2½ cups of water to boil in a pot. Add the tapioca pearl to the boiling water and cook over low heat.
Constantly stir the tapioca to prevent sticking as liquid dries up. Cook the tapioca pearls for about 10 minutes altogether. You should notice that the pearls turn translucent with a tiny white dot in the centre. Turn off the heat and finish up the cooking by covering the pot with a lid for another 10 minutes.
In the meantime, cut the fresh taro into ½-inch cubes.
In another cooking pot, combine the taro with 2 cups of cold water and bring to a boil. Continue to cook the taro over medium heat until the taro cubes become soft. The total cooking time is about 9 minutes or until the cubes are cooked through.
Transfer the cooked taro to a mesh strainer and drain off the liquid.
Add cooked tapioca and taro to the coconut milk mixture and stir to mix. Chill the mixture in the fridge for at least 1 hour before serving. The tapioca pudding is best served cold and you can store the extra in the fridge for up to three days.