Ingredients
Method
- Add plenty of water to a medium pot and bring it to a boil over high heat. Once the water has come to a boil, reduce the heat to medium-high, add the tapioca pearls, and stir gently with a spoon to prevent them from sticking together.
- Cook for 20 minutes, then remove the pot from the heat and cover it. Let the tapioca pearls sit in the hot water for 10 more minutes, until they are almost completely transparent, which means they are fully cooked.
- Drain the cooked tapioca pearls (sago) in a fine-mesh strainer to remove the water, then rinse them with cold water. At this point, the tapioca pearls should be completely transparent. Fill a large bowl with cold water and place the strainer with the tapioca pearls on top so they are submerged while you prepare the rest of the recipe.
- Separately, in a medium bowl, add the taro powder along with the taro milk. Whisk with a milk frother until the taro dissolves and there are no lumps.
- In a large serving bowl, place the previously drained tapioca pearls. Add the taro-flavored tapioca pearls, condensed milk, evaporated milk, and the taro mixture. Mix thoroughly with a large spoon until all ingredients are well combined.
- There are two options for serving: cover the bowl with plastic wrap and refrigerate for 4 hours, or add ice to the mixture to chill it faster. Once the sago is thoroughly chilled, serve in individual cups and enjoy.