First Time Making Taro Sago Dessert

 --- --- **Creamy and soft is my dream dessert, how after enjoying a heavy meal this dish can neutralize the taste on my tongue.** --- --- --- Hi vegan lovers, this time I found a recipe on my social media account, made from taro. Taro is one type of tuber that is new to me. Of course I was very curious, well this taro is rarely found in the local market in my area. But to eliminate my curiosity with this fruit I have to try it. Yesterday I was shopping at a supermarket in the city when I happened to see this fruit, the price was quite expensive in my opinion from other types of tubers. I didn't think much about it because of my curiosity about the taste and texture of taro. This time the recipe is a dessert, I am very enthusiastic about making this dish at home. Because at home I really like this kind of dessert. --- --- ---

Taro Sago

---  --- Taro sago is a popular dessert in Hong Kong, known as Sai mai lou or xi mi lu. It is made from taro with a mixture of sago and thick coconut milk. This dish has a distinctive purple color and is certainly suitable as a cold or warm dessert. --- --- ---

Ingredients Used

---  --- **350 grams taro 50 grams pearl sago 30 grams granulated sugar ¼ teaspoon salt 500 mg fresh coconut milk To taste taro paste 1 pandan leaf** --- --- ---

Making Processure

--- **The first step is to boil the sago pearl with 500 mg of water, boil it until it expands perfectly.** --- |  |  |  | |-|-|-| --- **While waiting for the pearl sago to cook, I prepared the taro, peeling the outer skin, be careful when cleaning, you should use gloves because taro is gummy, then cut the taro.** --- |  |  |  | |-|-|-| --- **Cut the taro into small squares like cubes, then immediately soak for a while in salt water so that the sap disappears.** --- |  |  |  | |-|-|-| --- **Then wash thoroughly and steam for 2 to 5 minutes over high heat, checking on because taro is very soft.** --- |  |  |  | |-|-|-| --- **After cooking, immediately mash half of the taro and leave the other half intact.** --- | |  |  | |-|-|-| --- **Then add in the cooking pot, taro coconut milk, sugar and also pearl sago.** --- |  |  | | |-|-|-| --- **Then add pandan leaves and taro paste then add salt stirring until evenly distributed and cook for a while until the coconut milk boils.** --- |  |  |  | |-|-|-| --- --- ---

Results

---  Serve in a serving bowl, well after letting the sago taro. a little warmer. The taro sago starts to thicken and it's very creamy, this is the texture that I like, I'm very happy with this kind of textured dessert. --- --- The taste was just right on my tongue, the taro was really good, sweet and savory with a touch of coconut milk and of course the taro made everything more different. The texture is very different from the sweet potato or cassava that I usually enjoy.  I think it has a more distinctive flavor, totally beyond my expectation. This will be my favorite root vegetable and I will buy it again next time I'm in town. --- --- ---  --- ---