Cook sago according to package instructions and set aside.
Peel the taro and cut into chunks. It is best to wear gloves because raw taro can irritate the skin.
In a large pot, bring enough water to cover the taro to a boil.
Add rock sugar and stir to dissolve.
Add the taro and boil for 15–20 minutes until soft and tender.
Mash half of the taro pieces and leave the rest whole for texture.
Stir in the coconut milk and simmer over low heat for 5–7 minutes.
Taste and adjust sweetness with condensed milk or more sugar if desired.
Stir in the cooked sago pearls.
Simmer for another 2–3 minutes, then remove from heat.
Enjoy warm, at room temperature, or chilled.