Chinese Sweet Soup Dessert

• Vegan
• Gluten free

• Produce

  • 10 oz Okinawa purple yam or taro, small

• Canned Goods

  • 1 Can Coconut milk

• Baking & Spices

  • 1 Rock sugar or brown sugar
  • 1 cup Tapioca pearls, small

• Liquids

  • 6 cups Water

Found on kitchenbowl.com

Description

Ingredients

• 1 Cup Small tapioca pearls
• 4 Cups Water
• 10 Ounces Okinawa purple yam OR Taro, peeled, small dice
• Rock sugar OR brown sugar as needed
• 2 Cups Water
• 1 Can Coconut milk

Directions

• Mise en place! Have all your ingredients ready.
• Bring 4 cups of water to a boil. Add tapioca and stir frequently to avoid having it stick to the bottom of the pot.
• Lower heat to allow tapioca to simmer and stir every so often. Tapioca is ready when most of the pearls are translucent, about 15 minutes.
• Remove tapioca from heat once they're cooked, a few specks of white from undercooked pearls is OK! Drain and rinse under cold water until cool. Continue to let it strain while you work on the rest of the dessert.
• Add diced purple yam, rock sugar, and 2 cups of water to a pot on medium-high heat. Allow sugar to melt and yams to cook through. This should take about 10 minutes.
• Once the sugar has melted, add the coconut milk. Bring to a boil.
• Add the tapioca to the pot and turn off the heat and stir to incorporate.
• Serve hot or refrigerate and eat as a cold dessert. Either way is delicious :)