How to make simple sweet taro (English subtitles - O gnian)

Taro is another type of food that boosts the fountain of youth enzymes. Besides higher concentration of antioxidants, vitamin C and hyaluronic acid for rejuvenating the skin through cell regeneration, the starchy corm, sweet nutty flavour and unique texture makes this dish simply a luxury treat.

Always choose Taro that is firm to touch. This vegetable also contains vitamin B6 which helps fortify our immune system, boosting our defence mechanism. The fibre makes us feel satiable longer, with more energy and no spikes in glucose. And the calcium helps us build stronger bones.

Never eat Taro raw because the presence of calcium oxalate juice can irritate our mucus membranes and cause complete numbing of the oral airway.

An important note is that taro must be properly cooked. If raw juice caused skin irritate, do not scratch as it will spread itchiness. Warm skin against stove top to rid of skin itchiness.









To convert to Coconut milk tapioca pearl dessert

Bring coconut milk to boil
Add half bowl of sago
1 can of coconut milk
1 cane sugar