It's been stormy since Monday! Apparently there's 3 storms in the vicinity. And they're wreaking havoc with the Habagat (southwest monsoon). I remember that 6 years ago, it was also the Habagat that brought such severe rains that the whole city went under water.
far, however, while it has been raining on and off, it hasn't been a
continuous downpour (knock on wood) and for that I am extremely
grateful... considering the news that the nearby dam was nearing spill
Anyway, rainy days like these always make me long for hot soups... usually savory but this particular instance a sweet one!
Sago is a common dessert in Chinese restaurants. Sago is tapioca,
usually the smaller kind but I like the bigger, chewier ones! Unlike
the usual chilled sago desserts (mango, avocado, pomelo, etc.) the taro
sago is served steaming hot. The "soup" reminds me of hot desserts that
we enjoy when we're in Hong Kong (walnut paste, sesame paste, that sort
not that difficult to make, although I used to think that it was.
While the ones served commercially are smooth, I rather like a chunky
soup with little bits of whole taro (gabi in the vernacular) with big
sago. And because I still had some kamote balls from yesterday...
I had 2 (very comforting) bowls!
750 grams taro, peeled, diced and steamed until cooked
1 cup cooked sago (big or small, as you prefer)
600 ml coconut milk
1/2 cup brown sugar
tangyuan/mochi balls, optional
the cooked taro and mash lightly. Add the coconut milk to the taro
root and stir until blended. If you like a smooth, lump-free
paste/soup, process in a food processor (or use an immersion blender).
Mix in sugar (adjust sugar according to personal preference). Heat over
low-medium heat until sugar is dissolved. Stir in sago. Let the pot
boil before putting the heat off (and adding boiled tangyuan). Serve