Ingredients
Original recipe: 6 dessert bowls. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 250 gpeeled taro, cut into 2 cm cubes
- 250 gpeeled orange sweet potato, cut into 2 cm cubes
- 40 gsmall tapioca pearls
- 300 mlwater for soaking tapioca
- 1000 mlwater for steaming
- 600 mlwater for cooking tapioca
- 400 mlunsweetened coconut milk
- 300 mlwater for coconut soup
- 70 gsugar
- ¼ tspsalt
- 1 eachpandan leaf, tied in a knot
Make it
- Soak tapioca pearls in their soaking water for 20 minutes, then drain. Bring the steaming water to a boil and steam taro for 10 minutes; add the sweet potato and continue for 15–20 minutes, until both are completely tender with no hard centres.
- Meanwhile, bring the tapioca cooking water to a boil. Add drained pearls and simmer for 12–15 minutes, stirring often, until translucent with no hard centres; drain through a fine sieve.
- In the second saucepan, combine coconut milk, coconut-soup water, sugar, salt and pandan. Warm over medium-low heat for 5 minutes, stirring until the sugar dissolves.
- Add the fully cooked taro, sweet potato and tapioca. Simmer very gently for 3–4 minutes to combine without breaking up the cubes.
- Remove the pandan and divide among six bowls. Serve warm, or cool promptly and refrigerate if serving cold; chilling time is additional.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.