Taro, Coconut Milk & Tapioca Dessert (芋頭西米露)

22 Sep
taro coconutlocationdesClose to NCCU University, The Zoo and Maokong Mountain. It’s also close to where I live, if you want to stalk me. Anyway, it’s a little hard to find, but I think this place is worth going to because it’s local, traditional and cheap.  Take any bus towards Jingmei Girls Highschool (景美女中)from Qizhang七張 station or Taipei Zoo Station (map) and walk about 5 minutes down the street towards NCCU University.
Information: Ahh yes, Taro. Finally I get to introduce a dessert with Taro as its main ingredient. Taro is a purple root vegetable similar in texture to that of a potato. Like Sweet Potato, it can be added to both savory and sweet dishes. The original flavor of Taro is actually a little bit salty, but when adding sugar(sweetener/honey/anything) and any liquid, the texture and flavor change completely, which is what makes Taro so interesting. In this dessert, sweetened taro is added to a traditional dessert soup from Hong Kong (I think, or southern China). It’s called ”Sai Mai Lo” in Cantonese, but the slightly cuter Xi Mi Lu (西米露) is used here in Taiwan. It’s made out of coconut milk and tapioca and you can eat it like that (hot or cold), or with other ingredients, like Taro. When taking a bite of this dessert, you’ll feel like you’re eating frosting off of a cake..without the cake! Cooked/Steamed taro and creamy liquids really complement each other. Tapioca is added, again, for the texture. The pearls used in Xi Mi Lu are really small and you don’t need to bite on them, which is why you won’t get much of that ”jelly” feel.  Try anything sweet with taro! It’s delicious.
taro coconut2
Categories: Desserts

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