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Taro Boba with Coconut Milk



  • 150 g. Crushed Steamed Taro (For Taro Boba)
  • 55 g. Tapioca Starch
  • 40 ml. Hot Water
  • 160 g. Crushed Steamed Taro (For Mashed Taro)
  • 100 ml. UFC Velvet Coconut Milk unsweetened (For Mashed Taro)
  • 15 ml. Coconut Flower Syrup
  • 15 g. Sugar
  • 200 ml. UFC velvet Coconut Milk unsweetened


Taro Boba Preparation

  1. Combine crushed steamed taro, tapioca starch and hot water into a mixing bowl. Mix and knead until the dough is smooth.
  2. Form the dough into small balls. Add tapioca starch in a separated bowl and spread out to divide each taro balls.
  3. Boil a pot of water. Then put in the taro balls and cook until they float onto the surface.

Mashed Taro Preparation

  1. Combine crushed steamed taro, sugar, coconut flower syrup and UFC Velvet Coconut Milk unsweetened into a cooking pan.
  2. Stir over low heat until thickened. Turn off the heat and let it cool.
  3. Add taro boba into serving glass, then add mashed taro and ice.
  4. Pour UFC Velvet Coconut Milk unsweetened and serve.
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