Petitchef

2 in 1 taro/tapioca sweet soup (che khoai mon khoai mi)

Dessert
4 servings
10 min
15 min
Very Easy
It's very interesting because you can taste the flavor of the taro and the chewiness of the tapioca.

Ingredients

Number of serving: 4
1 lb taro

1 1/2 lb grated tapioca (yuca)

1 cup glutinous rice flour

1 cup coconut cream

4 tablespoons sugar

1/2 teaspoon salt

1/2 cup tapioca pearl

4 cup water

1 can 19 oz coconut cream

1 1/4 cup sugar

Preparation

  • Chop the taro into chucks and steam it until soft. Approximately 30 minutes. After taro is soft, mash it with a potato ricer or with a big spoon.
  • Mix the mashed taro, grated tapioca, sugar, and salt together. In the cup of coconut cream, mix 6 drop of red and 4 drop of yellow coloring together to make purple.
  • Mix this with the glutinous rice flour into paste and add into the taro/tapioca. Mix well.
  • Heat a pot of water to steam. Oil the pans and steam the cake for 30 minutes. In a pot heat some water to cook tapioca pearl. Cook it until it's somewhat translucent and strain.
  • In a pot boil 4 cup water and add in the coconut cream. Add in the cooked tapioca pearl and sugar. Put it on simmer.
  • Cut the taro/tapioca cake and drop each piece into the coconut soup. The soup is finish after adding the taro into the soup.





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