Coconut Taro Sago 椰汁芋頭西米露

On February 20th, When we went to John and Nancy’s House-Warming party on February 20th (Congratulations, by the way), Nancy requested that I help her make Coconut Taro Sago (椰汁芋頭西米露). I’ve never made it before, so I quickly found a recipe with my iPhone (thank God for the iPhone). We soaked half a pack of sago because I thought she had one whole (or at least half) taro, but it turned out that we had only about 1/4 to 1/3 of a taro. So…our Coconut Taro Sago was a bit taro-less…

Coconut Taro Sago (adapted from Christine’s Recipes)

1 Taro, peeled and cut into 3/4 inch cubes

1/2 cup Sago

1 can Coconut Milk

Rock Sugar


1. Soak the Sago in about 3 cups of water for an hour, drain. Boil a pot of water (about double the amount of the soaked sago). Once boiling, add the drained sago and cook for 20 minutes, stirring frequently. Remove from heat and cover, set aside for 30 minutes, drain.

2. Boil another pot of water (this is gonna be part of the finished product, so boil more). Add taro and cook until slightly soft. Add coconut milk and enough rock sugar until desired sweetness is reached. Once rock sugar is all dissolved, remove from heat. Add sago and stir until well mixed.

3. Serve hot. Leftovers can be refrigerated and served cold.



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