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

Ingredients

• 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

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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.