Warm taro sago with fresh milk
Taro simmered until floury, with clear sago pearls and fresh milk — a creamy, comforting sweet soup served warm to rebuild energy after a long, draining summer.
- 45 min
- Serves 4
- Simmer
- Easy
Why it suits you: End of Heat still lingers hot, and after a summer of sweating a Qi-deficient constitution often feels tired, weak and off its food. Taro strengthens the spleen and boosts qi, and milk replenishes deficiency; as a warm sago soup it makes a nourishing, easily digested afternoon snack — far better than an iced drink.
Method
Prep 10 min · Cook 35 min- 1Peel and dice the taro, wearing gloves to avoid itchy hands. Rinse the sago.
- 2Boil the sago in plenty of water for 10 minutes until only a tiny white dot remains, then cover off the heat for 10 minutes until clear. Rinse and set aside.
- 3Simmer the taro in the 800 ml of water for 20 minutes until floury, mashing a little with a spoon to thicken the soup.
- 4Dissolve the rock sugar in it, add the milk and sago and heat gently until just simmering, then turn off the heat and serve warm.
Cautions
- Cook taro thoroughly, as raw taro irritates the mouth and throat. If you are lactose intolerant, use soya milk instead.
Chef's tips
- Don't let the milk boil hard; bring it just to a simmer for the smoothest texture.
The TCM view
Taro is sweet, pungent and neutral, strengthening the spleen and replenishing deficiency. Sago is sweet and warm, supporting the spleen and lungs; milk is sweet and neutral, replenishing deficiency, benefiting the lungs and stomach and moistening dryness. Sweet, moistening and gentle, it strengthens the spleen and boosts qi, helping a Qi-deficient constitution recover the energy lost to summer sweating.
