Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, taro and sweet potato congee (dessert). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Taro and sweet potato congee (dessert) is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Taro and sweet potato congee (dessert) is something that I have loved my whole life.
This will often tint the congee yellow. Taro and sweet potato congee (dessert) super mario Jakarta. It's Jessica and I'm all about taking whisks pun intended.
To get started with this particular recipe, we have to first prepare a few components. You can have taro and sweet potato congee (dessert) using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Taro and sweet potato congee (dessert):
- Take 1/2 large taro diced into big chunks and steam for 10 minute
- Get Fresh coconut milk of 1 coconut (milk it to app. 1.5 litre)
- Make ready Panda leaves for fragrant
- Make ready 1 cob of corn dettach from cob
- Take Tapioka pearls (cooked)
- Get Purple sweet potato diced
- Make ready Sweet potato (yellow) diced
- Prepare Castor sugar enough for sweetness
Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup.
Instructions to make Taro and sweet potato congee (dessert):
- Bring your pandan and coconut milk to boil on a low heat, (keep stirring to avoid your coconut milk fat from separate from the liquid). Add the purple sweet potato and yellow potato cook until soft. Keep stirring.
- Add the taro chunks, corn and sugar (taste it look for sweet creamy taste) and tapioka pearls cook until soft congee consistency. Put the heat off when it's done.
- Serve while it's hot or put ice cubes before you serve (i like mine in the fridge before i eat them).
- Tips : you can subtitute your tapioka pearls with chia pudding. Just add it on the final step after the heat is off, stir to combine.
It can be served hot or cold. In fact, it's a regular one, in the form of congee. Congee is sort of a savory rice porridge- a cross between chicken soup and really mushy rice pudding. The taro plant is a tropical plant with large green leaves. Its root is starchy and high in fiber and is most often compared to a sweet potato or yam with pleasantly purple insides.
So that’s going to wrap it up for this special food taro and sweet potato congee (dessert) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
