Taro and Sago Sweet Soup

Taro is a popular root vegetable used not only in China but throughout Asia. It is also known as cocoyam and the ‘potato of the Par East’. There are many varieties. They have a brownish skin and the flesh may be purple, beige or white. The variety I always go for in this recipe is purple fleshed to give this sweet dessert soup a gorgeous purple color, but it is more likely to be the white-fleshed variety you find in Chinese supermarkets. Taro needs to be boiled for a long time to ensure it