Preparation materials
300g taro
80g tapioca starch
150ml coconut milk
120g granulated sugar or jaggery
1 bunch of pineapple leaves
1/2 teaspoon salt
1 tablespoon roasted sesame or roasted peanuts
1 liter of filtered water
How to do
Step 1: Pre-processing taro
Peel taro, wash it and cut it into bite-sized squares. You can soak taro in diluted salt water for about 10 minutes to prevent taro from darkening and reduce viscosity.
Then, wash the potatoes again with clean water and let them drain.
Step 2: Boil the sweet potato
Put taro in a pot with filtered water and pandan leaves, cook over medium heat until the taro is soft.
Do not stir vigorously while cooking to avoid crushing the sweet potatoes. When the sweet potatoes are just cooked, you can take out the pandan leaves.
Step 3: Create thickness for the sweet soup
Mix tapioca starch with a little cold water to dissolve completely.
Add sugar and a little salt to the sweet soup pot, stir gently to dissolve the sugar evenly. Then slowly pour in the mixed tapioca starch, stir gently to make the sweet soup moderately thick.
Step 4: Cook coconut milk
Put coconut milk in a small pot, add a little salt and cook over low heat. You can add a little diluted tapioca starch to make the coconut milk lighter.
Stir well while cooking so that the coconut milk does not detach the oil.
Step 5: Complete the sweet soup
Scoop sweet potato sweet soup into a bowl or glass, pour coconut milk on top and sprinkle with roasted sesame or roasted peanuts.
Taro sweet soup can be served hot or cold depending on your preference. The sweet soup has the soft and buttery taste of taro mixed with fragrant coconut milk, suitable for family gatherings.
