Taro & Purple Sweet Potato Sago Dessert with Glutinous Rice Balls (Tang Yuan)
The taro, ube or purple sweet potato flavours desserts are very popular recently. So let’s use taro and purple sweet potato to make a smooth and tasty sago soup dessert!
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Print Pin Servings: 4 people
Calories: 192kcal
INGREDIENTS
- 90 g Taro
- 250 g Purple Sweet Potato
- 3 tbsp Sago
- 2 tbsp Coconut Milk
- 90 g Milk
- 2 tbsp Condensed Milk
- 20 g Sugar
- A Pinch of Salt
- 250 g Water
⚪Glutinous Rice Balls
- 30 g Glutinous Rice Flour
- 20 g Milk
INSTRUCTIONS
- After the water is boiled, put the sago and cook for 15 minutes on medium heat and then turn off the heat and close the lid leave for 20 minutes.
- Peel and dice the steamed taro and purple sweet potato.
- Put the purple sweet potato, water and sugar in a blender to make a paste and pour it into a bowl.
- Without cleaning the remaining purple paste in the blender, add taro, coconut milk, milk, condensed milk and salt to make a light purple paste and pour it into the center of the purple paste in the bowl.
- After the sago is cooked, filter it and soak in cold water.
- Mixing the glutinous rice flour and milk into a dough and make it to small balls.
- After the water is boiled, add the glutinous rice balls and cook until float up. Pick it up and put into the dessert.
- Put in the sago.
- Finally, put the diced purple sweet potato and taro into the dessert and decorate with mint leaves.
INSTRUCTIONS VIDEO
NUTRITION
Serving: 1people | Calories: 192kcal | Carbohydrates: 38g | Protein: 3.7g | Fat: 3.3g | Saturated Fat: 2.5g | Cholesterol: 6mg | Sodium: 104mg | Potassium: 439mg | Fiber: 3.1g | Sugar: 14.4g | Calcium: 86mg | Iron: 1mg
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