Sago and Taro Pudding (Xiang Yu Xi Mi Lu / 香芋西米露)
Hong Kong, Guangdong
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Hong Kong and Guangdong — influenced by Southeast Asian coconut traditions
II
Description
Popular Cantonese sweet soup of tapioca sago pearls and taro cubes in a light coconut milk and rock sugar broth. The sago becomes translucent with a white opaque centre when properly cooked. Served warm or with crushed ice. Extremely popular in Hong Kong teahouses and Southeast Asian Chinese dessert shops.
III
The Thread
—Thai tapioca coconut dessert
—Filipino sago gulaman
—Indian basundi with pearl tapioca
IV
Flavour Context
Tropical-sweet coconut cream with earthy-purple taro and bouncy tapioca spheres; a gentle, texturally playful dessert
Pillars V — VII
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