Today, Chinese Tapioca Soup is the topic of our discussion, also known as “Xi Mi Lu.” We will share its inspiring recipe with you and show you why Xi Mi Lu is not only just a tapioca soup dessert, but rather a beloved Chinese delicacy.

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

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

Xi Mi Lu – Chinese Tapioca Soup

Xi Mi Lu is sometimes known as the taro tapioca coconut milk dessert, outside its region of 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 dishes. However, tapioca soup dessert prepared in China uses many extra ingredients to render it far more nutritious and appealing. Fruits like mango and pumpkin are often sprinkled on top of a bowl of this dessert soup.

Why is it called soup?

Well, the consistency of this dessert is not very liquidy, but rather has a solid chunky texture. It uses a coconut milk base. Normally the dessert is served at every nice restaurant in the country with similar consistency. However, while preparing it yourself, it is completely up to you how you modify the blend.

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

This taro tapioca pudding is prepared differently around the world. It has evolved as per the food preference of people in 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 some fruit of your choice. For a refreshing twist to the recipe, serve it with fresh berries on top. You will simply fall in love with the taste.

Nutritional Value:

If consume a bowl of taro tapioca pudding a day, you are adding about 229 calories to your daily diet. Carbohydrates make up a sizeable portion of this figure, about 27% of the total nutrients. It has low fat and low cholesterol content and holds 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 more than do the job. And if you are looking for a low carb alternative than simply use no carb sweeteners or the starchy taro. 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 has the basic ingredients of tapioca to taro, salt, milk, and sugar.

Traditionally coconut milk is used in the recipe. However you can replace that with any more readily available milk, like almond milk or hemp milk. Remember that milk is used as the base of this soup, changing the 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 can be used as garnish 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 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 when you should add tapioca pearls to the mixture.

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

Serve it either cold or hot and enjoy!


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

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


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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