Recipe & Video Taro & Sweet potatoes With Tapioca Jellies Coconut Milk Dessert

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14 Apr 2021
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Location
Canada
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www.mbcreativekitchen.com
Taro & Sweet potatoes With Tapioca Jellies Coconut Milk Dessert


Ingredients A & Steps:

1/3 Cup of Dried Cube Tapioca Jellies
Boil until softened & translucent. Set aside.


Ingredients B & Steps:

1/3 Cup Black Eyed Peas
Boil until softened, set aside.


Ingredients C & Steps:

1 Small/Medium Taro (peeled, cubed, rinsed & steamed)
1 Medium Orange Sweet Potato, peeled, cubed, rinsed & steamed)
1 Medium Japanese Purple Sweet Potato (optional, peeled, cubed, rinsed & steamed)


Ingredients D:

3 Screw Pine Leave
3 Tbsp of granulated sugar ( -/+, adjust accordingly)
2 1/2 Cup of room temperature water
1 Cup Coconut Milk (add more if necessary according to your preferences)
1/4 Cup Fresh Young Coconut Water/Coconut Water Tetra Pak



Dessert Instructions:
  1. Prepare ingredients D. In a medium size of pot or saucepan, add 2 1/2 cups of water & screwpine leaves. Bring this to a boil over medium high heat.
  2. Add coconut water & cooked black eyed peas.
  3. Add coconut milk and sugar. Stir and mix for a minute or two until the sugar dissolves. Let them cook for another 2 minutes before adding the remaining of the ingredients.
  4. Add orange sweet potatoes, purple sweet potatoes, taro & cube tapioca jellies into the sweet soup mixture.
  5. Stir gently and simmer for 2- 3 minutes.
  6. Turn off the heat.
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