Nutritive Information
- Energy 457kcals/1952kj
- Protein 0.6g
- Fat 0.3g
- Saturated Fat 0.2g
- Carbohydrate 122g
- Fibre 0.9g
- Iron 0.3g
- Calcium 49.5mg
Ingredients
- 115g/4oz/2/3 cup tapioca
- 1.5 litres /2 ½ pints/6 ¼ cups water
- 225g/8oz taro
- 150g/5oz/2/3 cup rock sugar
- 300ml/1/2 pint/1 ¼ cups coconut milk.
Instructions
- Rinse and drain the tapioca, then place in a bowl with fresh water to cover. Leave to soak for 30 minutes.
- Drain the tapioca and put it in a saucepan with 900ml/1 pints/3 cups water. Bring to the boil, then lower the heat and simmer for about 6 minutes, or until the tapioca is transparent. Drain, refresh under cold water, and drain again.
- Peel the taro and cut it into diamond-shaped slices, about 1 cm/1/2 in thick. Pour the remaining water into a saucepan and bring it to the boil. Add the taro and cook for 10-15 minutes or until it is just tender.
- Using a slotted spoon, lift out half of the taro slices and set them aside. Continue to cook the remaining taro until it is very soft, then tip the taro and cooking liquid into a food processor or blender and process until completely smooth.
- Return the taro soup to the clean pan; stir in the sugar and simmer, stirring occasionally, until the sugar has dissolved.
- Stir in the tapioca, reserved taro and coconut milk. Cook for a few minutes. Serve immediately in heated bowls.
- Alternatively, cool and chill before serving.
