Taro Sago with Coconut Milk and Taro Balls / 芋頭西米露

Ingredients:

• 1 rice cup Tapioca pearls / 西米谷
• 7 rice cup water (1 tapioca pearls : 7 water comparison)
• 2tbsp Coconut milk or more depends on preference
• 75ml Milk or more depends on preference

Steam taro in pressure cooker for 30mins:

• 550g taro
• 900ml water
• 150g sugar
• salt 

Taro Balls

For Taro (mix all ingredients):

• 150g taro (thin sliced and steam)
• 50g ube / purple sweet potato (thin sliced and steam)
• 70g tapioca flour
• 25g sugar

For Orange Sweet Potato (mix all ingredients):

• 250g sweet potato (thin sliced and steam)
• 70g tapioca flour
• 25g sugar

To-do:

1. Cook tapioca pearls with 1:7 water comparison. Add only when the water start boiling and cook for 5 minutes. Turn off heat, cover the lid for at least 25 minutes. Then taking out the tapioca pearls and soaking in the ice bath water to keep them springy.
2. Steam taro in pressure cooker and mix with hand mixer. Don't over mix and keep few pieces so that you can eat the taro flesh.
3. For the taro balls, mix all ingredients. Then cook in boiling water until all floating on the water. Add 1 more time water so that outside and inside the taro balls are cooked. Then taking out the taro balls and soaking in the ice bath water to keep them springy.
4. For the sauces: Put the mixed taro in the pan with coconut milk and milk. Taste to your preferences. Cook until small bubbles on the side of the pan appears then turn off heat. Add only tapioca pearls and taro balls when eating to keep them springy.