Taro Yam Sago with Yam & Purple Sweet Potato Boba – Suncore Foods Inc.

1. Make the Boba — Place tapioca starch and taro yam and sweet potato powder into a bowl. Set aside.⁣ Bring water and sugar to a boil. (Water must be boiling hot or the mixture will not form). Pour hot water to tapioca mixture, quickly mix the mixture with a pair of chopsticks. Transfer dough on a lightly tapioca floured surface, knead the dough until it becomes uniform, soft and elastic. Add more tapioca starch if needed.⁣ Roll out dough into a square shape. Cut into small cubes and roll each into a ball. Lightly dust balls with tapioca flour.⁣ In a medium pot, boil enough water to cover the tapioca balls. Add the tapioca balls into the water. Stirring to prevent sticking. Let boil until tapioca balls float to the top. Reduce the heat to low, cover with lid and let simmer for 15 minutes. Turn off the heat, keep the lid on, let sit for 10 minutes. Drain the tapioca pearls, add 2 tablespoons of sugar to prevent sticking.⁣2. Sago — In a large pot, bring about 4 cups water to a boil add the soaked sago and cook until its soft and translucent.⁣ Drain water in strainer and wash it under running tap water. Transfer sago to a bowl, add coconut milk and mix well. ⁣3. Taro Yam Layer ⁣— Add coconut milk to a saucepan, bring up to a boil. Add agar powder and cook until dissolved, whisking constantly. Whisk in dissolved taro yam mixture, continue to simmer for 1 minute. Turn off the heat ⁣⁣