The taro, ube or purple sweet potato flavours desserts are very popular recently. Just at the right time, the small taro in our backyard can be harvested, so let’s use taro and purple sweet potato to make a smooth and tasty sago soup dessert! The winter solstice is around the corner, so we add some milk glutinous rice balls in this dessert soup to make it plentiful. I love sago dessert very much, how about you?
Let’s cook the sago first, because it takes a while. The sago is super absorbing water, so you need to add more water to cook the sago and the water will evaporate during the boiling. In addition, wait for the water to boil before adding the sago, otherwise it will melt. Stirring to avoid the sago from sinking to the bottom. The cooking sago process is done until there is still a little white spot left in the center, then turn off the heat and simmer with the lid. Add pandan leaves during simmer will be more aromatic. The cooked sago is crystal clear, and there is no white spot in the center. Filter the sago and soak it in cold water to prevent it from sticking together and the texture will taste better.
Prepare a Smooth and Tasty Purple Paste
While cooking sago, we can also steam the taro and purple sweet potato. It can be steamed after peeling, or peeled then steaming. Since taro is tiny, it is difficult to peel it in advance. So I will steam first then peel it (I like peeling~). Then cut the taro and purple sweet potato into pieces. Add other ingredients and put them in a blender to make a smooth paste. Since different types of purple sweet potatoes have different water absorption properties, you can adjust the amount of water by yourself. Besides, you need to make the purple sweet potato paste first, then add taro in the purple sweet potato paste left in the blender, blend it to get the light purple colour paste.
Glutinous Rice Balls
While cooking and steaming, you can prepare the milk glutinous rice balls. This time we are sharing the making method of classic glutinous rice balls. If you want to try the hot-water dought glutinous rice balls with a chewy texture, you can refer to the Lava Black Sesame Glutinous Rice Balls we shared earlier. Different brands of glutinous rice flour have different water absorption properties. So pour a small amount of milk and stir first and then slowly adding milk until it can form a dough. So, you won’t pour too much milk at once. Otherwise, you have to add more flour to make a lot of glutinous rice balls. However, if you make too much accidentally, you can freeze it. Put some glutinous rice flour on your hands and plate to prevent sticking. Cover the glutinous rice balls with a wet cloth and set aside. The glutinous rice balls will taste better when they are freshly cooked. So, we cook it lastly when other ingredients are cooked.
Present a Beautiful Purple Colour Tone Dessert
After all the ingredients are cooked, we can present a beautiful layered purple sago dessert! Pour the purple paste first, then slowly pour the light purple paste into the middle of the purple paste. Put the glutinous rice balls into the purple circle one by one. Slowly and gently put the sago into the light purple paste, and then add the diced purple sweet potato and taro for garnish. Finally, add a small mint leaf to do the finishing touch~
If you like this recipe, kindly share it with relatives and friends~
Taro & Purple Sweet Potato Sago Dessert with Glutinous Rice Balls (Tang Yuan)
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- 90 g Taro
- 250 g Purple Sweet Potato
- 3 tbsp Sago
- 2 tbsp Coconut Milk
- 90 g Milk
- 2 tbsp Condensed Milk
- 20 g Sugar
- A Pinch of Salt
- 250 g Water
⚪Glutinous Rice Balls
- 30 g Glutinous Rice Flour
- 20 g Milk
- After the water is boiled, put the sago and cook for 15 minutes on medium heat and then turn off the heat and close the lid leave for 20 minutes.
- Peel and dice the steamed taro and purple sweet potato.
- Put the purple sweet potato, water and sugar in a blender to make a paste and pour it into a bowl.
- Without cleaning the remaining purple paste in the blender, add taro, coconut milk, milk, condensed milk and salt to make a light purple paste and pour it into the center of the purple paste in the bowl.
- After the sago is cooked, filter it and soak in cold water.
- Mixing the glutinous rice flour and milk into a dough and make it to small balls.
- After the water is boiled, add the glutinous rice balls and cook until float up. Pick it up and put into the dessert.
- Put in the sago.
- Finally, put the diced purple sweet potato and taro into the dessert and decorate with mint leaves.
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