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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taro with coconut and tapioca Recipe

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This recipe for Taro with coconut and tapioca is from Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds taro (peeled and diced)
1/2 C rock sugar or 1/2 white sugar
1 can coconut milk (Thai brands are better)
1/4 C tapioca
pinch of salt

Optional:1 chinese dried orange peel
Directions:
Directions:
If taro is brown that means it needs to be peeled.

Sometimes it come in a vacuum sealed bags peeled and cleaned. Dice.

In a pot heat up water, add taro, salt, and sugar. Boil 15 minutes.

Put tapioca in some warm water and let it sit for 5 minutes. Drain, rinse with water.

Put tapioca with taro, stir, boil until taro is soft. Add whole can of coconut milk.

Serve warm.

Optional: Use masher to mas taro so the soup will be thicker.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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