Tapioca Dessert with Coconut Milk & Gula Melaka

Wednesday, 19 July 2017





Tapioca Dessert with Coconut Milk & Gula Melaka!

There are so many ways of preparing this dessert. You can steam and pour a sauce over it or you may cook the tapioca in syrup. I chose to boil the tapioca and I made sweet sauce separately so we could control the amount of sauce we each preferred. I would recommend boiling as steamed tapioca usually turns out a little dry.

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INGREDIENTS:

800g Tapioca, peeled and cut into 8 cm
3 pandan leaves (screw pine leaves), tight into a knot
2 tsp salt
1000 ml water or enough water to cover

Coconut & Gula Melaka sauce:
250ml coconut milk
50g gula melaka (palm sugar)
3 pandan leaves (screw pine leaves)
½ tsp salt

METHOD:

1.  Place tapioca, pandan leaves, salt and water in a pot. Boil over medium heat until tapioca soft and start to fall apart without covering the lid. It takes around 20 to 30 minutes. Stir occasionally.

2.  Once is cooked, turn off the heat. Remove tapioca from the pot and set aside. Discard the water.
How to cook sauce:

3.  In a saucepan, combine coconut milk, gula melaka, salt and pandan leave. Bring to boil over low heat for few minutes. Turn off heat and set aside.

4.  Pour sauce over tapioca. Serve warm or cold.