Matcha Taro Sago

A harmonious blend of two beloved Asian flavors in a refreshing, creamy dessert.

This simple Matcha Taro Sago recipe is a delightful Cantonese-style sweet soup, elevated with the vibrant notes of Matcha. It's the perfect cool treat for a warm afternoon or a unique dessert to impress your guests. Serve it chilled in individual glasses or a large bowl for a vibrant presentation.

Ingredients

For the Taro Paste:

• 400g fresh taro, peeled and cut into 1-inch cubes

• ½ cup (120ml) coconut milk (full-fat recommended)

• ¼ cup (50g) granulated sugar (adjust to taste)

• Pinch of salt

For the Sago Pearls:

• ½ cup (90g) small sago pearls

• Water, for boiling

For the Matcha Cream:

• 1 tbsp Nippon Matcha

• 2 tbsp hot water (around 80°C/175°F)

• 1 cup (240ml) coconut milk (full-fat recommended)

• ¼ cup (50g) sweetened condensed milk (or to taste; adjust for vegan option)

Optional Garnish:

• Extra Nippon Matcha for dusting

• Toasted coconut flakes

Instructions

Prepare the taro paste:

• Place the peeled and cubed taro into a steamer basket. Steam over boiling water for 20-30 minutes, or until very tender.

• Transfer the hot taro to a bowl. Add coconut milk, sugar, and salt. Mash thoroughly until smooth. Let cool completely.

Cook the sago pearls:

• Bring 6 cups of water to a rolling boil in a medium pot.

• Add the sago pearls, stirring immediately to prevent sticking.

• Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until most pearls are translucent with a tiny white dot in the center.

• Turn off heat, cover, and let stand for 5-10 minutes until white dots disappear.

• Drain the sago through a fine-mesh sieve and rinse under cold water. Set aside.

Make the matcha cream:

• Sift the matcha into a small bowl. Add hot water and whisk vigorously until a smooth, bright green paste forms.

• In a separate bowl, whisk together coconut milk and sweetened condensed milk.

• Gradually add the Matcha paste to the coconut milk mixture, whisking until fully incorporated.

Assemble:

• In individual serving glasses or a large serving bowl, spoon a generous amount of cooled taro paste at the bottom.

• Add a layer of cooked sago pearls on top of the taro.

• Pour the Matcha cream over the taro and sago layers.

Chill:

• Cover and refrigerate for at least 2 hours, or overnight for best flavor and a perfectly chilled dessert.

Dust and serve:

• Just before serving, optionally dust generously with extra Nippon Matcha using a fine sieve or sprinkle with toasted coconut flakes.

Tips

• Quality Matters: Using good quality ceremonial or culinary grade Matcha will enhance the flavor and color significantly.

• Sweetness Adjustment: Feel free to adjust the amount of sugar in the taro paste and sweetened condensed milk in the cream to suit your preference.

• Sago Texture: Be careful not to overcook the sago; they should be chewy, not mushy. Rinsing them well under cold water stops the cooking process and prevents sticking.

• Vegan Friendly: For a fully vegan version, use plant-based sweetened condensed coconut milk or a natural sweetener like maple syrup or agave nectar.