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 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.
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
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.
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.
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!
