This taro sago recipe is one of those cozy desserts that I grew up loving, and now whenever I want this comforting soup, I can make it in 30 minutes right in the rice cooker.
It’s creamy, lightly sweet, and honestly impossible to stop eating. This mouth-watering taro sago dessert soup is the kind of recipe you’ll end up making again and again.
What Is Taro Sago?
Taro sago is a classic Asian dessert made with tender taro, chewy sago (tiny tapioca pearls), and creamy coconut milk. This comforting dessert is popular in many parts of Southeast Asia and China, often served warm as a sweet and soothing taro sago dessert soup after a meal. I grew up eating this dessert and holds a special place in my heart.
While it tastes rich and decadent, the ingredients are simple, and the flavors are mild, nutty, and naturally satisfying. Even if you’re totally new to these flavors, this recipe is incredibly approachable and easy to fall in love with.
Why You’ll Love Taro Sago
- Comforting and Nolstagic: This dessert has that cozy, nostalgic flavor that tastes like home.
- Quick & Easy: It’s ready in under 30 minutes thanks to the rice cooker. If you prefer to cook this on the stove, check my recipe notes.
- Creamy Texture: Creamy coconut milk, soft taro, and chewy sago make the most irresistible combination.
- Super Versatile: You can enjoy this warm or chilled, depending on your mood.
- Family Favorite: This taro sago dessert soup is one of those treats everyone will devour without question.
Equipment You’ll Need
- Rice cooker
- Cutting board
- Knife
- Measuring cups
- Small saucepan (optional for stove method)
Ingredients
- Taro: Gives the dessert its signature nutty flavor and creamy bite.
- Granulated Sugar: Adds the perfect level of sweetness.
- Salt
- Water
- Sago: Creates the classic chewy texture in this taro sago.
- Full-Fat Coconut Milk: Makes the dessert extra creamy and luxurious.
Customizations
- Swap the Milk: Use oat milk or almond milk if you want a lighter taro sago dessert soup.
- Add Toppings: Cooked sweet potatoes, grass jelly, and toasted coconut are excellent additions.
- Make It Sweeter: Adjust the sugar to match how sweet you like your dessert.
How to Make Taro Sago (in the Rice Cooker)
Prep the Taro
Peel and rinse the taro to remove excess starch, then cut it into 1-inch cubes.
Cook Everything in the Rice Cooker
Add the taro, sugar, salt, and water to your rice cooker. Start a "quick cook" (if you have a multi-function rice cooker) or the normal cycle (if you have a standard rice cooker).
If your rice cooker has a timer, add the sago 13 minutes before the cooking cycle ends.
If it doesn’t, add the sago 15 minutes after starting the cycle.
The total cook time for this taro sago dessert should be about 25–30 minutes.
Finish and Serve
When the cycle finishes, open the lid and gently stir the soup. If the taro is still firm, turn the machine back on and cook for another 5 minutes until softened.
Pour in the coconut milk, give it a gentle stir, and serve warm. This creates the coziest and creamiest taro sago dessert soup.
Stove Method
If you prefer to make this recipe on the stove, the recipe stays the same — just cook the sago separately. Simmer the sago over medium heat for 10 minutes, turn off the heat, then cover and let it sit for 5 minutes until translucent.
Drain completely and rinse with cold water before adding it into your taro sago dessert.
Storage
Store this taro sago in an airtight container in the fridge for up to 3 days.
Tips To Make the Perfect Taro Sago
- Fresh or Frozen Taro: Fresh taro gives the best flavor and texture for your dessert but frozen taro works well too.
- Stir Gently: Overmixing can break the taro, so give it a soft stir for the perfect consistency.
- Add Coconut Milk Last: This keeps the coconut milk from curdling and ensures a silky finish.
Frequently Asked Questions (FAQs)
Can I make taro sago on the stove instead?
Yes! You can absolutely make this dessert on the stove. Just cook the sago separately and combine everything at the end.
Why do you add the coconut milk at the end?
Because adding it at the end keeps the coconut milk from overheating or curdling, giving you the smoothest, creamiest dessert soup.
Can I use frozen taro?
Yes, frozen taro works well — just rinse it before cooking.
Can I serve taro sago cold?
Definitely! On warmer days, this dessert tastes amazing chilled.
Related Recipes You’ll Love
- Mango Sago
- Papaya Sago
- Taho (Filipino Silken Tofu Dessert)
- Black Sesame Glutinous Rice Balls in Coconut Ginger Soup
Taro Sago (in the Rice Cooker)
Equipment
Ingredients
- 8 oz. taro I like to buy the vacuum sealed, peeled taro at the grocery store
- ⅓ cup granulated sugar
- ⅛ teaspoon salt
- 3.5 cups water
- 2.5 tablespoon sago
- ¾ cup full-fat coconut milk
Instructions
- Peel and rinse the taro to remove excess starch, then cut it into 1-inch cubes.8 oz. taro
- Add the taro, sugar, salt, and water to your rice cooker. Start a "quick cook" (if you have a multi-function rice cooker) or the normal cycle (if you have a standard rice cooker). If your rice cooker has a timer, add the sago 13 minutes before the cooking cycle ends. If it doesn’t, add the sago 15 minutes after starting the cycle. The total cook time should be about 25-30 minutes.⅓ cup granulated sugar, ⅛ teaspoon salt, 3.5 cups water, 2.5 tablespoon sago
- When the cycle finishes, open the lid and gently stir the soup. If the taro is still a bit hard, you can turn on the machine and cook for another 5 mins until taro is softened. Pour in the coconut milk gently, and serve warm.¾ cup full-fat coconut milk
Lee says
Is the taro in this recipe the same as Hawaiian taro? If so, is the cooking time adequate to remove all the itchiness from the taro?
I’ve had this in Hawai’i made with purple sweet potato and wanted to learn how to make it. Thank you for the recipe.
Herman says
The taro I used for this recipe is Chinese taro, which I found at the Asian grocery store. I believe Hawaiian taro is more fibrous so you would need to adjust the recipe for that variety of taro. I recommend using Chinese taro as it might not cook through the Hawaiian taro.
Glenda says
My new favorite way of making this dessert. Thank you for your recipe. It perfectly "melts" the taro into the desert and is low maintenance. Batch size is small but works perfectly for me.
Herman says
Thank you so much and so glad you like this easy version! The batch size is smaller but perfect for me if I just want this quick dessert.