This is a tasty little dish that will make your friends jealous. Numerous ingredients common to Thai desserts, including tapioca pearls, coconut, and pandan, are included in this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (8 ounce) package grated coconut
- ½ teaspoon salt
- 5 pandan leaves, chopped
- ¾ cup water
- 3 cups water
- 1 (6.5 ounce) package small tapioca pearls
- 1 ½ cups white sugar
- 3 tablespoons tapioca flour
Instructions
- Toss the coconut and salt together in a small bowl; set aside.
- Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
- Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
- Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.