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Coconut taro bubble tea how to#
Coconut taro bubble tea skin#
Coconut taro bubble tea free#

Cook until the tapioca pearls are almost translucent with only a little white dot in the middle.

I usually do this while I'm heating up the water.

First, soak the tapioca pearl in cold water for about 3 minutes, which will help it cook through more quickly.

Don't be afraid, though, I'll share with you the trick for easily cooking your tapioca pearls perfectly.ĭifferent brands of small pearl tapioca may have different recommended cooking times, but the principle of cooking them is the same. I would say that cooking tapioca pearl might be the most difficult part of this recipe, because we want it to be cooked through, yet still "Q". In Taiwan we call this a "Q" texture ( you can learn more about what's Q texture in this article), and it is something very commonplace and important to Taiwanese food culture, especially in the context of buns, noodles and things like boba. Unlike the usual tapioca pudding that requires cooking tapioca pearls in milk directly, in this dish, we cook it in water first to ensure that we'll have a chewy and bouncy texture.

Coconut taro bubble tea how to#

Then when I any, I can just take out the needed amount and cook it directly without needing to thaw it first, very convenient! How to cook sago ( small pearl tapioca) I like to put the cut up taro cubes in a ziploc bag and store them in the freezer. Before storing or cooking, I'd give the taro cubes a quick rinse. I typically prep the taro by trimming off the two ends then trimming off the skin, before cutting it into cubes.

Coconut taro bubble tea skin#

Taro skin can make your skin itchy, especially when it's wet, so don't wash it before peeling. To peel the taro skin, you can either use a Y shaped peeler or trim the skin off with a knife. You can usually find taro root in Chinese or Latin grocery stores.Īfter buying your taro, I'd recommend processing it first before storing, since it's easy for taro to grow mold before it's processed.

In Taiwan, taro is used in both savory and desert applications. It's not sweet or anything in and of itself, but when properly prepared, it brings a distinctive mildly nutty flavor with floral notes that can't really be replaced by anything else. Taro is a starchy root vegetable that's very popular in Asian countries. My three-year-old always gets excited whenever she sees me making it. Now Taro sago has became something I make for my family quite often, and my whole family loves it very much. Since that small bowl of taro sago is almost as expensive as a bento box in Taiwan, I usually had to share with my sister, so I never felt like I really had enough of it. I still remember when I was a kid, whenever we went to a dim sum restaurant, I would always beg my parents to order taro sago as a dessert for after the meal. To me, taro and sago/small pearl tapioca are a perfect match. I am a big fan of taro sago with coconut milk. One thing to get out of the way is that even though the dish is more commonly known as Taro sago, we, as many people do, use small pearl tapioca instead because it's easier to find and can basically be used interchangeably with sago.

Coconut taro bubble tea free#

Although the drink that Taiwan is known for is bubble tea, taro sago, with it's amazing flavor and contrasting textures is arguably just as awesome, if not better! What's more, this drink is easy to make, only requiring three main ingredients - taro, sago/small pearl tapioca and coconut milk, and it's dairy free and gluten free!

Taro sago (tapioca dessert) is a deliciously creamy and fragrant Cantonese dessert soup/drink that's very popular in Taiwan.