The first time I had this was in Jiufen, Taiwan and I fell absolutely in love with the chewiness and texture with the tapioca balls. Traditionally they are made with taro but I love ube and sweet potato so that is what I’ve recreated it with. This bowl also highlights nodes of Cantonese cuisine in it with the coconut milk sago inspired by my other love- taro sago dessert (recipe on the blog). Basically it’s a big bowl of all my inspirations and things that I love: Chewy Ube & Sweet Potato balls, refreshing Grass Jelly, sweet Red Bean, rich Ginger infused Coconut Milk with Sago, fresh Mango, and a…