Steamed Tapioca with sweetened Coconut Cream
This 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.
1 can Coconut Milk
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.