Then, put cut taro into instant pot and manual for 4 minutes at high pressure and natural release.
While cooking taro in instant pot, use a pot to cook sago. Remember to wait until water boil, add ½ cup of tapioca. Let it boil or simmer for 10 minutes. After that, cover the lid and turn off fire. Let it wait for 5-8 minutes.
Drain cooked sago and rinse with cold water.
When taro is done, drain the water.
Push the button sauté for 10 minutes. Add 1 can of coconut milk, 2 cups of water and ¾ cup of sugar. Wait until it’s boiling, then turn off instant pot. Next, add cooked tapioca, taro and mix them.
Cooking tips for how to make taro and tapioca pearl dessert:
Peel off taro skin, wash and cut them into cubes.
I used instant pot to cook taro because it is faster. Manual for 4 minutes at high pressure and natural release. If you dice taro very small, I recommend manual for 3 minutes and natural release. Then, drain the water.
I find out the best way to cook small tapioca is boiling them over the stove for 10 minutes. Then, cover the lid and turn off fire for 5-8 minutes. Drain them and rinse with cold water.
Pour coconut milk, water, sugar into instant and put sauté button. Wait until it’s boiling then turn off instant pot and add sago and taro.