Steamed Tapioca with sweetened Coconut CreamThis is one of the Hub's favourite S.E. Asian dessert. And you don't usually get it in the Thai restaurants here in Europe. So when I saw some tapioca in the Asian shop here a few weeks ago, I bought them to make a Steamed Tapioca with Coconut Cream.
Tapioca
1 can Coconut Milk
100g Sugar
1 Screw pine/pandan leaf
Peel the tapioca and cut it into 2 by 5 cm pieces. Steam for about 30 minutes or until the tapioca pieces turn translucent.
In a saucepan, add in the pandan leaf and dissolve the sugar in the coconut milk over medium heat. Lower heat, stir occasionally and simmer for 10-15 minutes.
Pour the sweetened coconut cream over the tapioca pieces. They can be eaten warm or slightly chilled.
1 commentaire:
This takes me straight back to childhood! There’s something so comforting about steamed tapioca with creamy coconut — simple, sweet, and nostalgic. I wish I had the patience to make this every morning. On busier days, I usually grab something quick like a Wendy’s Breakfast menu — not as soulful, but it gets the job done when time’s short. 😅 Loved this post!
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