Taro Milkshake with Tapioca

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Raw Taro

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Cooked taro

My friend at work has been telling me to try the taro milk tea, which I did. But I had the sugar way low and wasn’t too excited about it. So I decided to make my own and see what it will be like. So what I made isn’t technically a tea, but more of a shake, with its thick base of the taro, or gabi as we call it, it really felt luscious. I read up on the many ways to make it and decided to just do it. 

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Milkshake!

First, I got the Chinese version of the gabi, the purplish one which is huge. Not the tiny local ones. I then had this peeled and boiled to its death (I did have an allergic reaction to taro just recently and I don’t want a repeat of it anytime ever). It became mushy and soft, which was actually good for the shake. After it has cooled down a bit, I got about 1/2 cup of cooked/mushy taro, put it in the blender with ice, about 1/2 cup of coconut milk, and sugar. And blitz until creamy. Adjust the sugar to your taste. Add a bit of salt too to heighten the flavor of the taro. Then pour in a glass and top with tapioca. 

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Taro with tapioca

It was surprisingly simple to make. But I realized I like it maybe because of the coconut milk more than anything else. I plan on making more of these coconut based milkshakes soon. it was really good! The taro, nah.

Taro Milkshake with Tapioca Recipe

1/2 cup taro
1/2 cup coconut milk
about 1/2 cup of ice
sugar to taste
pinch of salt
2 to 4 tablespoons of tapioca 

Place the first 5 ingredients in a blender and blend until smooth. Taste and adjust sugar and salt. Pour in a glass and top with tapioca. Drink 🙂

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