Taro Sago with Coconut Milk

Trim two ends of the taro root, peel it with a Y shaped peeler or trim with knife. Don't wash it before peeling to prevent irritated/itchy skin.

Cut the taro into 1.5 inch cubes. Rinse with water.

Place taro cubes with all other ingredients in a pot and bring it to a boil.

Turn the heat down to simmer and cook for about 15 minutes covered (leave the lid ajar to prevent pot from bubbling over) or until you can easily poke through the taro with a fork. Stir half way though so that the taro that isn't submerged in water can also get a turn being submerged.

Cover and let it sit for another 15 minutes until the inner part is completely moist and soft

Bring about two qt (or more) of water to a boil, meanwhile, soak the tapioca pearls with a cup of water for about 3 minutes.

When the water is boiling, use a spatula to scrape the tapioca pearls into the pot along the edge of the bowl.

Maintain a gentle boiling and cook until the tapioca pearls became almost translucent with only a little white dot in the middle. This usually takes about 10 minutes or so.

Turn of the heat, cover and let it sit for another 10 minutes until the white dots disappear. It's fine if few of them still remain white in the middle.

Drain and rinse the tapioca pearls with cold water before pouring into a bowl. Mix with sugar and a few tablespoons of cold water and set it aside.

Mash the taro until it reaches your desired texture. I prefer to leave few chunks instead of fully smooth, but it's totally up to you.

Mix tapioca pearls and taro together, add about ½-1 can of coconut milk. Sweeten with more sugar or condensed milk if desired. You can also add a bit a heavy whipping cream to create a creamier texture and a richer taste.