Taro Sago Recipe (with Video)

Recipe instructions are for original serving size of 5
1. Bring at least 6 cups of water to boil in a pot. Add uncooked small tapioca pearls and cook until almost fully translucent (~15 mins), stirring occasionally.
2. While the tapioca cooks, peel and dice taro into 1/2 inch to 1 inch cubes.
3. Once tapioca is mostly translucent (a tiny white dot in the middle is ok), pour it into a strainer, rinse with cold water, then let sit in a bowl of water until you need it — this prevents it from hardening.
4. Bring 4 cups of water to boil in a large pot, then add half the cubed taro and 45g of yellow rock sugar (or 2 tbsp white sugar). Let simmer 10-15 min, or until taro is soft.
5. Add coconut milk, evaporated milk, and condensed milk if using. Add remaining taro and cook for 10-15 min or until soft.
6. Taste and adjust sugar levels to your preference. I added another ~20g of yellow rock sugar here but it’s not necessary.
7. Lastly, add the drained tapioca pearls and mix. It’s ready to serve hot, or you could let it cool and serve cold. This gets even tastier after a few hours because the coconut milk and flavors absorb better into the taro.