Sai mai lo (西米露) or taro & tapioca pearl dessert is a classic Cantonese sweet soup like sweet red bean soup, black sesame soup, green mung bean soup, black glutinous rice dessert and mango pomelo sago. This taro sago recipe has both instant pot and stove top method. It is very simple and only takes 30 minutes! Let’s learn how to make taro tapioca dessert with photo instructions and a video.
Love taro flavor? Check out these taro buns, taro ice cream, taro filling and taro boba drink recipes.
What is taro sago dessert (椰汁芋頭西米露)?
Taro sago is a type of tong sui, Cantonese dessert soup like sweet red bean soup, sweet mung bean soup, black sesame soup, black glutinous rice dessert and mango pomelo sago. Also, it often calls sai mai lo (西米露) which means sago soup. This is a classic Chinese dessert often served in Chinese restaurants after a banquet or dinner.
What is taro?
Colocasia esculenta is a tropical root vegetable plant. The common name is taro. In Hawaiian, it is called kalo. Besides, it is widely found in tropical regions like southeast Asia and Polynesia. Often, taro is used for sweets to make sweet filling or dessert like this taro sago recipe. Then, to savory stir fry and braise with meat.
What are the ingredients in sai mai lo (西米露)?
In this taro sago dessert recipe, the ingredients are coconut milk, taro, sugar, water, and sago (small tapioca pearls).
Cooking tips for how to make taro tapioca pearl dessert:
- Peel off taro skin, wash and cut them into cubes.
- I used an instant pot to cook taro because it is faster. Push the manual button to adjust time for 3 minutes at high pressure and natural release. If you dice the taro very small, I recommend manual for 2 minutes and natural release. Then, drain the water.
- You can also boil the taro using the top stove method. Boil for 10-15 minutes and check if it is soft.
- I found out the best way to cook small tapioca is boiling them over the stove for 10 minutes. Then, cover the lid and turn off the heat for 5-8 minutes. Drain them and rinse with cold water.
- Pour coconut milk, water, sugar into the instant pot and put the sauté button. Wait until it’s boiling or sugar dissolves then turn off the instant pot and add sago and taro.
- You can serve them hot or cold.
- If you want to serve it cold. I suggest refrigerating the liquid and taro. But, don’t add the sago in. Cook the sago and add the sago when you are ready to serve it cold. It is because when you put the sago and liquid in the refrigerator overnight. The sago will absorb the liquid and become solid.
FAQs:
It's around 15-18 minutes. The best way to cook through small tapioca is boiling them for 10 minutes. Then, turn off the heat and cover the lid for 5-8 minutes.
Most of the time I peel the skin, dice it and boil it. But, some people like to steam them.
When you refrigerate them, it is good for 2-3 days.
Instructions for how to make instant pot taro sago dessert soup:
1. Peel and wash a small medium sized taro (around 2 pounds). Then, cut them into small cubes. (Enough for 2 cups around 1 pound 12.2 oz.)
2. Then, put the cut taro (2 cups) from step 1 into the instant pot and add 1 cup of water. Close the lid and vent. Push the manual button and adjust time for 3 minutes at high pressure. Then, natural release pressure. (If you dice the taro very small, I recommend doing it for 2 minutes.) However, you can also use the top stove method to boil it for 10-15 minutes until it's soft.
3. While cooking taro in the instant pot, use a pot to cook sago. Pour 6 cups of water into the pot, turn on medium fire and wait until water boils, add ½ cup of tapioca. Let it boil or simmer for 10 minutes. After that, cover the lid and turn off the fire. Let it wait for 5-8 minutes.
4. Drain the cooked sago and rinse with cold water.
5. When the taro is done, drain the water.
6. Push the button sauté for 10 minutes. Add 1 can of coconut milk (14 fl oz 400ml), 2 cups of water and ¾ cup of sugar. Wait until it’s boiling or sugar dissolves, then turn off the instant pot. Next, add the cooked tapioca, taro and mix them.
7. It can serve as hot or cold. (If you want to serve it cold. I suggest refrigerating the liquid and taro. But, don’t add the sago in. Cook the sago and add the sago when you are ready to serve it cold. It is because when you put the sago and liquid in the refrigerator overnight. The sago will absorb the liquid and become solid.)
Enjoy this taro sago recipe! Also, check out these grass jelly, white rabbit candy ice cream, Chinese pickled cucumber, spicy lemon shrimp, mango popsicles and honeydew popsicle recipes.
Instructions for how to make taro tapioca dessert top stove method:
1. Peel and wash a small medium sized taro (around 2 pounds). Then, cut them into small cubes. (Enough for 2 cups around 1 pound 12.2 oz.)
2. Then, pour 4 cups of water into the pot. Turn on the fire to medium small. When the water is boiling, put the cut taro (2 cups) from step 1 into the pot and boil it for 10-15 minutes or until it's soft.
3. While cooking taro in the pot, use another pot to cook sago. Pour 6 cups of water into the pot, turn on medium fire and wait until water boils, add ½ cup of tapioca. Let it boil or simmer for 10 minutes. After that, cover the lid and turn off the fire. Let it wait for 5-8 minutes.
4. Drain the cooked sago and rinse with cold water.
5. When the taro is done, drain the water.
6. Pour 1 can of coconut milk (14 fl oz 400ml), 2 cups of water and ¾ cup of sugar into a big pot. Turn on medium small fire, wait until it’s boiling or sugar dissolves, then turn off the fire. Next, add the cooked tapioca, taro and mix them.
7. It can serve as hot or cold. (If you want to serve it cold. I suggest refrigerating the liquid and taro. But, don’t add the sago in. Cook the sago and add the sago when you are ready to serve it cold. It is because when you put the sago and liquid in the refrigerator overnight. The sago will absorb the liquid and become solid.)
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TARO & TAPIOCA PEARL DESSERT
Equipment
- 1 Pot
- 1 Instant pot pressure cooker
Video
Ingredients
- 2 cups Taro
- 1 can Coconut milk (14 fl oz 400ml)
- ½ cup Sago (small tapioca pearls)
- 2 cup Water
- ¾ cup Sugar
Cook taro and sago
- 7 cups Water (1 cup to cook taro in the instant pot and 6 cups to boil sago in the pot.)
Instructions
Instant pot method:
- Peel and wash a small medium sized taro (around 2 pounds). Then, cut them into small cubes. (Enough for 2 cups around 1 pound 12.2 oz.)
- Then, put the cut taro (2 cups) from step 1 into the instant pot and add 1 cup of water. Close the lid and vent. Push the manual button and adjust time for 3 minutes at high pressure. Then, natural release pressure. (If you dice the taro very small, I recommend doing it for 2 minutes.) However, you can also use the top stove method to boil it for 10-15 minutes until it's soft.
- While cooking taro in the instant pot, use a pot to cook sago. Pour 6 cups of water into the pot, turn on medium fire and wait until water boils, add ½ cup of tapioca. Let it boil or simmer for 10 minutes. After that, cover the lid and turn off the fire. Let it wait for 5-8 minutes.
- Drain the cooked sago and rinse with cold water.
- When the taro is done, drain the water.
- Push the button sauté for 10 minutes. Add 1 can of coconut milk (14 fl oz 400ml), 2 cups of water and ¾ cup of sugar. Wait until it’s boiling or sugar dissolves, then turn off the instant pot. Next, add the cooked tapioca, taro and mix them.
- It can serve as hot or cold. (If you want to serve it cold. I suggest refrigerating the liquid and taro. But, don’t add the sago in. Cook the sago and add the sago when you are ready to serve it cold. It is because when you put the sago and liquid in the refrigerator overnight. The sago will absorb the liquid and become solid.)
Top stove method:
- Peel and wash a small medium sized taro (around 2 pounds). Then, cut them into small cubes. (Enough for 2 cups around 1 pound 12.2 oz.)
- Then, pour 4 cups of water into the pot. Turn on the fire to medium small. When the water is boiling, put the cut taro (2 cups) from step 1 into the pot and boil it for 10-15 minutes or until it's soft.
- While cooking taro in the pot, use another pot to cook sago. Pour 6 cups of water into the pot, turn on medium fire and wait until water boils, add ½ cup of tapioca. Let it boil or simmer for 10 minutes. After that, cover the lid and turn off the fire. Let it wait for 5-8 minutes.
- Drain the cooked sago and rinse with cold water.
- When the taro is done, drain the water.
- Pour 1 can of coconut milk (14 fl oz 400ml), 2 cups of water and ¾ cup of sugar into a big pot. Turn on medium small fire, wait until it’s boiling or sugar dissolves, then turn off the fire. Next, add the cooked tapioca, taro and mix them.
- It can serve as hot or cold. (If you want to serve it cold. I suggest refrigerating the liquid and taro. But, don’t add the sago in. Cook the sago and add the sago when you are ready to serve it cold. It is because when you put the sago and liquid in the refrigerator overnight. The sago will absorb the liquid and become solid.)
Notes
Cooking tips for how to make taro and tapioca pearl dessert:
- Peel off taro skin, wash and cut them into cubes.
- I used an instant pot to cook taro because it is faster. Push the manual button to adjust time for 3 minutes at high pressure and natural release. If you dice the taro very small, I recommend manual for 2 minutes and natural release. Then, drain the water.
- You can also boil the taro using the top stove method. Boil for 10-15 minutes and check if it is soft.
- I found out the best way to cook small tapioca is boiling them over the stove for 10 minutes. Then, cover the lid and turn off the heat for 5-8 minutes. Drain them and rinse with cold water.
- Pour coconut milk, water, sugar into the instant pot and put the sauté button. Wait until it’s boiling or sugar dissolves then turn off the instant pot and add sago and taro.
- You can serve them hot or cold.
- If you want to serve it cold. I suggest refrigerating the liquid and taro. But, don’t add the sago in. Cook the sago and add the sago when you are ready to serve it cold. It is because when you put the sago and liquid in the refrigerator overnight. The sago will absorb the liquid and become solid.
Ting says
I followed the recipe to the letter .. however, the tapioca pearls (half cup) doesn't look like enough. will it expand more after pre-cooking them for 10 minutes? Can I just add more "uncooked" tapioca to the prepared dessert that is still hot? FYI, it tastes delicious but was looking for more tapioca pearls.
Ting says
I used mini tapioca peals if that makes a difference in the volume produced. Still used the half cup as stated in recipe.
Tracy O. says
Hi Ting,
If you like more sago /tapioca pearls, you can make 3/4 cup or 1 cup. Cooked sago will expand a little bit, usually double the size. You can adjust the amount of the tapioca pearls. I will not add the uncooked tapioca pearls into the dessert. You can cook another 1/2 cup of sago and add it to the dessert. Thank you for your comments and questions.
Tristina says
Hello! Is there some way I can make sure that the sago doesn't solidify in the fridge overnight (I'm keeping it in a pint of cold water instead of in with the milk)? I've already boiled & drained the sago and I'm going to wait until tomorrow to add it in. Does leaving the sago out on the counter prevent the solidification?
Tracy O. says
Hi Tristina,
You can just put the cooked and drained sago in a bowl, cover with a plastic wrap and refrigerate it. Then, put the milk and taro (the liquid mixture) in a container and refrigerate it.
If you want a cold taro sago dessert, I prefer or recommend cooking the liquid mixture and refrigerating it the night before. Then, make and cook the sago the next day when you are ready to serve. In this way, the texture of sago will taste better.
arlene wong says
I too noticed you did not mention how much water required to cook taro in the instant pot. I now see from comments 1c. to 2c. taro.
I doubled the recipe and wanted to serve it cold. The next day, I took it out of the refrigerator and the dessert it a solidified jelly. What do you recommend to de-jell this dessert?
Tracy O. says
When you refrigerate overnight, it will become solid or jelly-like because the sago continues to absorb the liquid and swell.
Sometimes, I will add a little bit of water and warm up in the microwave if I refrigerate overnight.
In your case, I will add some water and loosen up. Also, you may need to add sugar to adjust the taste.
I suggest cooking the taro and liquid, then refrigerating it if you want to serve it as cold the next day. Then, the next day, cook the sago and add it to the cold taro and liquid.
Jim says
Is there a difference pre-cooking the taro vs cooking the taro in the sweet soup, then add the cooked sago as the last step?
Tracy O. says
This recipe I used an instant pot pressure cooker to cook the taro because it is faster. Therefore, I drained and put the taro back. When I use the stove top, I usually boil the taro and wait until the taro is soft but not too mushy. I pour some water out from the boiling taro. Then, pour the coconut milk and sugar and add the cooked sago at the last step.
Jim says
Thank you! I’ll try the stovetop method this weekend.
tom says
can i reheat it in a wok? i dont have microwave
Tracy O. says
This dessert can be eaten cold. I think warming them in the wok or a pot is ok.
April Wong says
Where can we find Taro ?
Tracy O. says
If you live in the states, you can find them at Asian markets. Also, I have seen some at Mexican markets.
Janet C Louie says
I followed your recipe and it came out great.
Couple comments:
When you steam the taro cubes, you didn't mention putting any water in. I saw in your picture you had some liquid so I did put in 2 cups of water
Also when you cook the sago or tapioca, you also didn't mention how much water to boil to cook 1/2 cup of tapioca, so I used 2 cups of water which turned out about right.
Tracy O. says
Thank you for your comment! I put a cup of water into the instant pot to cook the taro. For cooking the sago, I only mentioned boiling some water. Water at least double of the sago amount. Don't need to be accurate just around, but need to be over the sago.