Xi Mi Lu-A Cantonese Tapioca Dessert!

Written by Luisa Davis on . Posted in food

Today, Chinese Tapioca Soup is the topic of our discussion here, we know as “Xi Mi Lu.” Not only we will share it an inspiring recipe with you, but we will also be highlighting the facts which make Xi Mi Lu, more than a tapioca soup dessert, a unique Chinese Delicacy.

This is probably the most enjoyable breakfast meal which is enjoyed in a variety of flavors. It’s simple and quick to cook recipe makes it a perfect anytime meal. It hardly takes a couple of minutes to prepare it. if you examine the ingredients used in the recipe, it is basically all tapioca, cooked with few other things.

It is important to note here that Tapioca pearls do not only look pretty in your serving bowl or just taste nice, but they also hold a high nutritional value. It is great for growing kids, and that is mostly fed to the kids. So, in this respect, Xi Mi lu is a great choice for all the young adults.

Xi Mi Lu – Chinese Tapioca Soup

Xi Mi Lu is commonly known as the taro tapioca coconut milk dessert, outside its region origin. Its mandarin name came from Cantonese cuisine. Many people also recognize it as Sago soup or sago pudding.

In different cultures, tapioca pearls are used to prepare puddings for all sorts of servings. However, tapioca soup dessert prepared in China takes many of the extra ingredients, rendering it far more nutritious and appealing. Fruits like mango and pumpkin are often used to serve on top a bowl full of this dessert soup.

Why is it called soup?

Well, the consistency of this dessert is not all liquid, but it has the mix of solid chunky texture and a coconut milk base. Normally the dessert is served at every nice restaurant in the country with a similar consistency. However, while preparing it yourself, it is completely up to you how you create that blend.

Same is true for the seasoning used in the soup. Sugar is a popular choice for adding sweetness, yet you can also go for other syrups or sweeteners like honey, maple syrup molasses, etc.

Around the world, this taro tapioca pudding is prepared differently. It has evolved as per the food preference of the people of each part of Asia and beyond. For instance, not every individual readily adds taro to their bowl of tapioca pudding. Some often prepare it without the taro.

Taro is basically a starchy root vegetable, which is not commonly used in other cuisines. So, if you are not up for adding extra carbohydrates to your meal, you can easily replace it with other fruits of your choice. For a refreshing twist to the recipe, serve it with fresh berries on top, and you will simply fall for the taste.

Nutritional Value:

When you are taking a bowl of taro tapioca pudding in a day, you are adding about 229 calories in your daily diet. Carbohydrates make a sizeable portion of this figure, about 27% of the total nutrients. It has low fat and low cholesterol content and shares a good number of vitamins and minerals including calcium, phosphorous, Iron and potassium.

Protein constitutes 1.7 g of every serving whereas it offers about 2g of dietary fibers. So, for an instant boost of energy, this dessert can do a perfect job. And if you are looking for a low carb alternative than simply use no carb sweeteners and the starchy taro, then you will be good to go.

A Xi Mi Lu recipe you can prepare under 45 mins

The tapioca dessert recipe we are about to share today is a pure Cantonese dessert, and it has all the basic ingredients, from tapioca to taro, salt, milk, and sugar.

Traditionally coconut milk is used in the recipe. However, you can replace with any easily available milk like almond milk or hemp milk. Remember, that milk is used as the base of this soup, so the change in its type will also affect the overall taste of the dessert. Using nut milk in the recipe balances out the overall carb intake. Spices like nutmeg or cinnamon ground can be used for garnishing if desired.


  • 21⁄2 cups taro, cut into 1″ cubes
  • 4 cups water
  • pinch of salt
  • 1 can (13.5 fl. oz) coconut milk
  • 1⁄4 cup small tapioca pearls
  • 1⁄4 cup sugar


Making xi mi lu is pretty easy. You need to start by placing the taro with salt and water in a suitable cooking pot. Put this mixture on a stove and first bring it to a boil. Then let it cook for 30 minutes on medium high heat until the taro softens.

Once the taro has been cooked well, use a spoon to lightly mash it into a chunky consistency. Now it’s about time to add coconut milk to the taro mixture and put it back on for a boil. This is the time where you should add tapioca pearls to the mixture.

Now allow it to cook for 15 minutes on low heat. This cooking should be continued until tapioca appears clear. To enhance the flavor, add in sugar and adjust the taste per desire.

Either serve it cold or hot and enjoy.


Chinese desserts with all their simplicity make it quite easy to enjoy all the rich flavors at any time of the day. Xi Mi Lu, a dessert made out of the famous tapioca pearls is famous for its good nutrients and a warming texture. In most parts of the world, tapioca is served as a healthy breakfast, all because of the high caloric value it brings to the tables.

This Chinese tapioca dessert is unique in this regard that it allows a number of other ingredients to add up to the flavors including taro or juicy fruits. So, it can be best served as an after-meal dessert, or as an in-between meal. For people having special health conditions, this tapioca dessert is excellent to start their day with.

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Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

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