Today is Saturday and the family is going out for dinner later, i therefore choose a simple recipe to share with all.. I still have lots of recipe in the my photo bank and some are rather long winded.
I can’t recall when this dessert is becoming common in Singapore and Malaysia. Possibly due to the insurgence of Thai restaurants in the region and it becomes a very common sweet treat even sold in shopping centre.
Tapioca or cassava is a common root in Malaysia and Singapore. We planted our own tapioca at our back yard when I was young. My mum used to boil tapioca and we eat it with some sprinkled sugar crystals.. As simple as that..
Well this preparation method is more like candied tapioca with thick sugar syrup sipped into the tasteless tapioca flesh.. It is tastier and just like most Thai desserts, coconut milk was drizzle on top of the cooked tapioca to smoothen the texture of the tapioca.
Preparation is definitely not difficult. Just need a bit of time and close supervision. Ingredients are extremely simple too..
WHAT IS REQUIRED
Servings: 4-6 adults
500 grams of tapioca or cassava
250 grams of castor sugar
500 ml of water
Few leaves of pandan
Coconut milk drizzle
200 ml or grams of coconut milk
Pinches of salt
1 tablespoons of rice flour mixed with 3 tablespoons of water
STEPS OF PREPARATION
Cut the skinned tapioca into big chunks and ensure that any fibre attached to the centre shall be removed.
In a pot, put the tapioca and the suggested amount of water, add the sugar and pandan leaves. Bring to boil, reduce the heat to medium and let it simmer until the tapioca is soft. and the syrup have become thick. Off the heat and let it rest in the pot for another 30 minutes to cooling and to let more syrup sipped into the tapioca flesh.
Put the coconut milk, pinches of salt and rice flour solution in a pan. Bring to boil under medium heat and cook until the coconut milk starts to thicken.
For servings, place the candid tapioca in the serving plate, add additional syrup if desired and drizzle with the coconut milk. Sprinkle with sesame seeds plus ground peanuts if desired.
The water required very much depends on your pot. You can gradually add water during the process.
The timing will depend on your water and tapioca size. In my case, it took about 1/2 hour. However, the larger size tapioca will need much longer to get cooked.
Once in a while you have to monitor the boiling. Some tapioca are easier to get cooked than the others. In the event that the tapioca are cooked through yet the syrup is very watery, drain the tapioca and continue to cook the syrup under high heat until it thickens. Add back the tapioca. In the even that the tapioca is not cooked through but the water dries up very fast, add more water.
This is not a difficult recipe, Variations are many as you can use gula melaka if you wish though Thai do not used this. If you do not like Tapioca, there is a very similar dessert called candid sweet potatoes that basically used the same method and is very common in Taiwan. However, you will have to monitor the sugar used and the timing. Do give it a try and let me know if this recipe suits your taste buds.
Hope you like the post today. Cheers and have a nice day.
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