Taro Sago (芋香椰汁西米露)

Cook Tapioca Pearls: Bring 4 cups (1L) water to a rolling boil with the Instant Pot "Saute High" setting. Add 125g tapioca pearls in Instant Pot. Stir occasionally to avoid the tapioca pearls sticking to the bottom of the pot. Cook tapioca pearls in boiling water for 7 minutes. Turn off the heat. Then, use "Keep Warm" button (residual heat) to further cook the tapioca pearls for another 8 to 9 minutes until they're fully translucent. Rinse cooked tapioca pearls in cold water, then drain well with a fine mesh strainer.Cooking Time Tip (see notes): Monitor and adjust the residual heat cooking time according to your tapioca pearls.

Pressure Cook Taro: If you used Instant Pot to cook tapioca pearls, rinse off all the residue starch with water, and dry off the inner pot. Add 1 lb (454g) taro cubes, ⅜ tsp (3g) fine salt, 90g rock sugar, and 2 tbsp (25g) granulated sugar in Instant Pot. Add 4 cups (1L) cold tap water in the Instant Pot. Close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 1 minute, then Natural Release for 6 minutes. After 6 minutes of Natural Release, release the remaining pressure by turning the Venting Knob to the Venting position (use Gradual Release method). Remove the lid carefully.

Add Coconut Milk and Cooked Tapioca Pearls: Add 400ml coconut milk in Instant Pot. Stir a few times very gently with a ladle to mix in the coconut milk. Amy + Jacky's Tip: Don't stir it too much because it might break down all the cooked taro. Bring taro coconut milk mixture back to a simmer by pressing the "Cancel" button, then "Saute" button. You can cover it with a glass lid to speed up the process.When the taro coconut milk mixture starts simmering, add cooked tapioca pearls in Instant Pot. Gently stir a few more times to mix in the cooked tapioca pearls.

Season & Serve: Once the Taro Sago is back to a simmer, taste and add more sugar if desired.You can serve this tasty nourishing dessert hot, warm, or cold. Enjoy~