Sweet soups are a class of desserts commonly served during Cantonese feasts. This creamy soup of taro and coconut milk makes a comforting ending to the meal.
Taro Dessert Soup
- 1 pound taro
- 4 tablespoons coconut milk powder
- 2 pieces cane sugar blocks (can substitute with 1/2 pound brown sugar or white sugar, or to taste)
Wash the taro. Remove the skin from the taro with a peeler. Dice into roughly half-inch cubes.
In a bowl, mix coconut milk powder with 4 tablespoons of cold water. Set aside.
Fill a medium-sized pot with 2 1/2 cups of water. Bring it to a boil.
Place taro in the pot, and bring to a boil. Then turn heat to low and simmer until the taro is soft and tender.
Add the cane sugar blocks to the pot. When the sugar has melted, add the coconut milk mixture. Bring to a boil, then remove from the heat.
The soup can be served hot or cold.
Recipe by Jenny Jiang