Taro Sago (in the Rice Cooker)

Taro Sago (in the Rice Cooker)

This creamy, comforting Asian dessert is made with soft taro chunks, chewy tapioca pearls, and sweet coconut milk.

5 from 6 votes

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Course: Dessert

Cuisine: Chinese

Keyword: creamy, soft, sweet

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 235kcal

Equipment

▢
Rice Cooker

Ingredients

US Customary - Metric

▢ 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

Notes

If you prefer to make this on the stove, the recipe stays the same — but you can cook the tapioca sago separately.

Simmer it in a pot over medium heat for 10 minutes, turn off the heat, then cover and let it sit for 5 minutes until the pearls turn translucent. Drain completely and rinse with cold water.

Nutrition