Mother's Day recipe: taro coconut sweet soup
Food blogger Stephanie Yuen shares a simple dessert recipe to wow Mom this Mother's Day.
Taro coconut sweet soup is a traditional Chinese dessert that can be served hot or cold
One of food blogger Stephanie Yuen's fondest Mother's Day memories is waking up and seeing her kids present her with a "lousy looking breakfast tray."
The contents of the tray hardly mattered, as the effort and smiley faces holding up the homemade breakfast were all that mattered, Yuen said.
"It's always nice to be treated to a nice, expensive food and wine pairing dinner and whatnot, but as a mother, if I can just sit down and have a nice meal with you, I'm pretty happy," Yuen told North By Northwest's Sheryl MacKay.
Rather than take Mom out to a fancy brunch or dinner, Yuen suggests treating her to a homemade sweet soup that can be served up for breakfast, afternoon snack or dessert.
Taro Root Coconut Milk Dessert Soup with Barley and Tapioca Pearl
(Serves 3 to 4)
Ingredients
- 2 Tbsp. barley
- 1 Tbsp. tapioca pearl
- 3 cups water
- 2 cups taro root, cut into half-inch cubes
- 60 – 75 grams rock sugar
- 1 can 400ml coconut milk
Directions
- Place barley, tapioca pearls and water in a medium saucepan, soak for 30 minutes.
- Place saucepan on a stove and bring to a boil on high heat.
- Add taro and cook for two minutes.
- Turn heat to medium low, add rock sugar. Cover and cook for four to five minutes or until rock sugar melts.
- Turn up to medium high heat, add coconut milk and stir well. Bring to a soft boil and turn off the heat.