Taro & Tapioca Pearl Dessert

Easter Sunday, Mom and Phuong put me up to the task of making Che (sweet soup dessert). Mom was busy prepping all the stuff for Bun Thit Nuong and frying up some eggrolls while Phuong made Banh Bot Loc.

First time making this dessert - a few lessons learned for sure!



The pearls can be purchased at your local asian market.

Boil the pearls covered (about 1 cup of pearls to 6 cups of water)for 10 minutes. The centers will still be white - but if you let sit covered as you prepare other components, they will eventually become clear.


Steam cubed pieices of Taro. Then let cool so that they will hold up in the dessert.


Smash ginger root (1/4 cup of it) and dilute it with 1 cup of hot water (the Ginger is optional)


Strain the ginger tea and discard the pulp.


The tapioca pearls will look like this.


Fill a medium-large pot halfway with water. Stir in 1 can of coconut milk, ginger tea, and 2 cups of suger. Bring to boil. Add the cooled Taro. Bring to boil again and then turn off heat.


Gently stir in the pearls and 1 tablespoon of vanilla flavoring. Avoid stirring to much to keep the the Taro from falling apart. Taste, add more sugar if necessary.


Serve.