Coconut taro sago

Peel the taro and cut it into 2-3 cm cubes. Place the taro cubes in a steamer basket and steam over high heat for 15-20 minutes, or until the taro is very tender when pierced with a fork.

While the taro is steaming, bring 800 grams of water to a rolling boil in a medium pot. Add the small sago pearls and cook, stirring occasionally, for 10-12 minutes, or until most of the small sago pearls are translucent with a tiny white dot in the center.

Remove the pot from heat, cover, and let the small sago pearls sit for another 10 minutes until they are completely translucent. Drain the small sago pearls through a fine-mesh sieve and rinse thoroughly under cold running water to remove excess starch. Set aside.