Taro Tapioca Dessert
Bawbaw Ktis Trav - Taro in creamy and sweet coconut sauce
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup small tapioca pearls
- 1 pound large taro root
- 4 cups water
- 1/4 tsp salt
- 3/4 cup Angkor Thnot sugar*
- 14 oz coconut cream
Instructions
- 1
Prepare Tapioca - Rinse tapioca in cold water, strain and set aside.
- 2
Prepare taro - remove skin, cut into small triangle pieces (about 1.5" to 2" each side). The triangle shaped pieces allow taro to dissolve into the sauce when cooking.
- 3
Cook taro - Place taro pieces into a small pot, add water and salt. Bring to boil, then reduce heat, cover and simmer for about 5 minutes until the taro becomes tender.
- 4
Add Tapioca - Gently separate/loosen the tapioca using a fork, then add to the pot. Stir and cook the taro and tapioca mixture for about 3 minutes. At this point the tapioca becomes translucent.
- 5
Finishing Steps - Add Sugar and stir until fully dissolved. Reserve some coconut cream for garnish. Add the remaining coconut cream to pot, stir and turn off heat. Let rest for at least 5 minutes before serving. This last step allows the sauce to thicken and tapioca to completely translucent.