Je Mange. Donc, Je Suis.

Monday, 6 January 2014

Pandan flavoured Tapioca Pearls Pudding with Coconut Cream

Happy New Year 2014 - Sawaddee Pi Mai - สวัสดีปีใหม่ ๒๕๕๗ 
with Another popular South-East Asian dessert of mine: simple, quick, easy, inexpensive and yummy! 
You can substitute Atap seeds and coconut meat with sugar palm fruits in syrup, sweet corn and shredded jack-fruit! For those who are under weight-watch programme, you can then use cereal coconut cream with less saturated fat, available at any Asian grocery store... without any sweet-tooth guilt. Enjoy! ;)
*Kindly visit below (good) link with regard to Tapioca Pearl Pudding in Thai Language with practical method just as I do แนบลิ้งค์ภาษาไทยมาให้สำหรับท่านที่สนใจค่ะ (วิธีทำคล้ายกัน):
Thai people also enjoy another version of Tapioca Pudding using milk in lieu of coconut cream, ideally & uniquely served chilled, with honey dew melon and cantaloupe balls. I love it too!
The below statement is proved as a reconfirmation & reminiscence of my beloved grandmother's bedtime story when I was a little girl,...about her difficult life during WWII.  
"Tapioca comes from the cassava plant and is a root vegetable, not a grain (hence gluten-free). It is nutritious enough that many Southeast-Asians lived on it during WWII when food was scarce." --D.Schmidt 
200 g small tapioca pearls (pandan flavoured)
1000 ml water
 200 g sugar
200 ml coconut Milk
1 teaspoon rice flour
pinch of salt
Atap seeds and Coconut Meat (from 1 coconut)
How to:
  • Rinse tapioca in sieve or strainer under cold water 15 to 20 seconds.
  • Bring water to boil in medium saucepan. Add tapioca; stirring frequently to avoid sticking. Cook 10-15 minutes on medium heat until the white spot in centre of tapioca is hardly seen and tapioca is translucent, Stir in sugar. Reduce heat to low; continue simmer-stirring 3-5 minutes or until pudding thickens slightly. Add in coconut meat and Atap seeds. Turn off the heat and set aside for 10-15 minutes. Serve warm. Or, refrigerate until chilled.
  • In a small saucepan, combine coconut milk, rice flour and the pinch of salt on low heat, simmer stirring frequently and bring to boil for 3 minutes or until the mixture has thickened and creamy. Turn off the heat. Strain the mixture and transfer to a bowl.
  • Pour coconut cream on top of tapioca pudding once serving. 
....2014 ^:[̲̅H̲̅][̲̅A̲̅][̲̅P̲̅][̲̅P̲̅][̲̅Y̲̅] [̲̅N̲̅][̲̅E̲̅][̲̅W̲̅] [̲̅Y̲̅][̲̅E̲̅][̲̅A̲̅][̲̅R̲̅]:^ 2014....


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