2 in 1 taro/tapioca sweet soup (che khoai mon khoai mi)
It's very interesting because you can taste the flavor of the taro and the chewiness of the tapioca.
Ingredients
4
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Preparation
Preparation10 min
Cook time15 min
- 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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Mention @petitchef_en and tag #petitchef
Mention @petitchef_en and tag #petitchef
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