Taro Tapioca Dessert

Cambodian’s love taro desserts, this recipe combines the textures of smooth coconut cream and tapioca with soft cooked taro root. Enjoy hot, warm or cold for a yummy treat!

Bawbaw Ktis Trav – Taro in creamy and sweet coconut sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Dessert
Cuisine: Cambodian
Keyword: tapioca, Taro Root
Servings: 8
Calories: 317kcal
Author: angkorchef



  • Prepare Tapioca – Rinse tapioca in cold water, strain and set aside.
  • Prepare taro – remove skin, cut into small triangle pieces (about 1.5" to 2" each side). The triangle shaped pieces allow taro to dissolve into the sauce when cooking.
  • Cook taro – Place taro pieces into a small pot, add water and salt. Bring to boil, then reduce heat, cover and simmer for about 5 minutes until the taro becomes tender.
  • Add Tapioca – Gently separate/loosen the tapioca using a fork, then add to the pot. Stir and cook the taro and tapioca mixture for about 3 minutes. At this point the tapioca becomes translucent.
  • Finishing Steps – Add Sugar and stir until fully dissolved. Reserve some coconut cream for garnish. Add the remaining coconut cream to pot, stir and turn off heat. Let rest for at least 5 minutes before serving. This last step allows the sauce to thicken and tapioca to completely translucent.

Nutrition Facts

Calories: 317kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 15g | Sodium: 87mg | Potassium: 496mg | Fiber: 3g | Sugar: 19g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg


Serve hot, warm or cold. Top with reserved coconut cream.   
Selecting Taro Root 
There are different kinds of taro. The most common type is the large taro (Colocasia Esculenta), it can be found in most Asian markets. A large taro root tuber usually weighs around 4 pounds.  Because of its large size, many markets cut the tuber into half.  It is better to buy whole, a cut up tuber could mean that a rotten part was chopped off.      
Similar Desserts With very minor adjustments this recipe is also good with kabocha pumpkin, purple yam, or sweet corn.  See the link below for one of the variations:
* Substitutions:
  • Substitute Thnot Sugar with granulated sugar 
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

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