It was Nachiket’s birthday last Saturday. This was in the time frame of the Indian festival Dusshera. I observe a 9 day fast during this period which translates into eating simple food once a day and No cake for Nachiket! I felt sorry for him. So I decided to make this fast-friendly vegetarian dessert.

Taro root (A tuber very similar to potato in texture) and tapioca pearls (sabu dana) in a coconut milk and sugar is a very popular Chinese dessert. Nachiket is not very fond of coconut and eats it only when masked well. Since I was making this especially for him, I decided to innovate. I decided to use the three milks (tres leches) used in a Mexican tres leches cake.

What did I end up with? An amazingly good Chinese origin, Mexican like, Indian fast friendly Pudding! Do I categorize this as fusion or what? 😀

Taro Root Pudding

Taro Root Pudding

When I told Nachiket that I am making this, he said, “You are calling it my birthday dessert but you are putting in extra effort only for the sake of your blog”. Men! Never mind! So, I make the dessert which looked like what it did above and very innocently cut out 2 slices to get them ready to pose for a picture for the blog. After the two slices were cut, this is what my dessert looked like (absolutely unintentional):

Taro root Pudding

Pudding for N

I am sure all the readers agree that the dessert was definitely made for his birthday and not only for the purposes of my blog! 😀

Please enjoy this recipe for my

Taro Root in Tres Leches Pudding.


Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 7 hours, 50 minutes




  • 1/4 cup finely chopped baby taro root
  • 1/8 cup tapioca pearls/sabu dana
  • 2 cups whole milk
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 2 tbsp sugar
  • Water for boiling
  • 1 1/2 tsp of agar-agar powder/china grass (Use half tsp spoons and level it off)
  • 4 tbsp water


  1. Soak Tapioca pearls for 2-3 hrs.
  2. In a saucepan, bring water to a boil.
  3. Add the chopped taro root and cook for 5 min. Add the tapioca pearls and cook for a further 7-8 min or until taro root is soft enough to break under slight press of fingers.
  4. The tapioca pearls turn translucent.
  5. Drain the excess water and set aside.
  6. Meanwhile mix all the three varieties of milk in another saucepan and let them reach a boil.
  7. Keep stirring to prevent the milk from sticking to the bottom and sides of the pan.
  8. Add sugar.
  9. Wash the cooked and strained tapioca pearls & taro root under running cold water.
  10. This is to make sure that the tapioca pearls do not stick to each other.
  11. Add this into the sauce pan containing milk and cook till the quantity of the original 4 cups of milk reduces to about 3 cups.
  12. While the milk is in the process of reducing itself, get the agar-agar solution ready.
  13. Sprinkle the agar-agar powder over 4 tbsp of hot water and let it bloom for about 5 min.
  14. Heat the mixture up. Keep stirring continuously and cook till all the agar-agar has dissolved.
  15. Pour this into the hot boiling milk mixture. Stir.
  16. Cook for about 2-3 minutes more until the milk starts thickening. This is to ensure that the agar-agar blends into the milk.
  17. Pour it into a dish and let it reach room temperature.
  18. Cover with plastic wrap & refrigerate (this is to prevent the dessert absorbing the refrigerator smells).
  19. Let it chill for at least 4 hours.
  20. Loosen the sides of the dish with a knife and overturn it onto a plate.
  21. Garnish (I used some cocoa powder and truffle sauce). Cut and serve.

My Take:

In case you do not find evaporated milk in your area, please increase quantities of condensed milk and milk (1 1/2 : 2 1/2).

Agar-agar unlike gelatin is a vegetable source but gelatin can be substituted too. Add 1 whole envelope of Knox gelatin in 4 tbsp of water instead.

Yummily Yours'



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  1. Happy birthday to Nachiket!Looks delicious as usual Prash!

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