This type of sweet dessert soup is popular at dim sum place here. Beside this they sometimes serve sweet red bean soup, mung bean soup, black sesame soup or sweet peanut soup.I don’t make soup like this often as Carlos is not a fan of it. He will politely take a few sips of it if I insist he try it out and that was it. I made this soup during CNY so that we can have something sweet to start the New Year.
350 gram taro – peels and cut into small cubes
3 1/2 - 4 cups water (more or less)
4 tbsp sago pearl – soak in cold water for 15 minutes
¼ cup sugar
½ cup thick coconut milk
½ cup gingko nuts
2. Steamed the taro roots until soft. Mash it with a fork or a potato masher (I left some chunks in as I find it taste better this way.
3. Bring the 3 1/2 cups of water to boil, Add in the gingko nuts, coconut milk and sugar and bring it up to boil over medium heat. Add in the mashed taro. Stir well and bring it up to boil again. Taste and check the sweetness to your liking. Turn off the heat.
4. Add in the pearl sago, stir well and set aside to let cool. Chill in fridge before serving. Enjoy!!
Note: You may substitute coconut milk with evaporated milk and the sugar with rock sugar. The amount of sugar can be adjusted to your liking. The soup tends to get thicker once it is cool because of the pearl sago and the starchiness of the taro. If that happens just add a bit of coconut milk or water to it.