Asian Taro Tapioca Dessert Soup - cooking recipe

Ingredients

1/2 - 3/4 cup tapioca or 1/2-3/4 cup sago
2 cups mashed taro root (frozen or fresh)
1 (8 ounce) can unsweetened coconut milk
1/2 1/2 cup condensed milk or 1/2 cup rock sugar

Preparation

Remove skin from taro and cut into chunks (if using frozen taro, proceed to next step).
Add taro to boiling water and cook until tender about 20 minutes for fresh and 5-7 minutes for frozen.
Drain and mash until smooth or leave some chunky.
In separate pot, add tapioca to boiling water. Boil for 5-6 minutes, turn off heat and cover for 10-15 minutes.
Check tapioca after 10 minutes. Tapioca is done when it is translucent.
Drain excess water.
On low heat, add coconut milk to pot with taro.
Stir mixture until taro had blended with milk and add tapioca.
To sweeten, add sweetener of choice.