I learned this dish from my girlfriend in NYC. Well, I have made a slight change on her recipe by adding pandan leaves and cantaloupe. I am very happy with this dish and would like to share with all of you.
3 pounds taro, peeled and diced
2¼ cups raw sugar/granulated sugar
4 cans (400ml each) coconut milk (I used “Choice” brand coconut milk)
3 cups coconut cream
2 strands pandan leaf, washed and knotted
Ripen cantaloupe cubes (optional)
Heat a large sauce pot with coconut milk and pandan leaves over medium heat and bring to a boil. Add taro and cook until softened. Add raw sugar/granulated sugar and salt, stir and continue cooking until sugar and salt are dissolved. Bring to a boil and add coconut cream, stir and boil until heated through.
Remove and garnish with some ripen cantaloupe cubes (optional). Serve it hot or warm.