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Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Thai Salad – Thai Yum Pla Grapong
Jackfruit – Artocarpus heterophyllus
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
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Tapioca Pudding – Green Tapioca Pearls with Coconut
By admin | February 22, 2010
We used green tapioca pearls for this Thai Tapioca Pudding. Green tapioca pearls are coloured and flavoured with Pandanus leaves. The coconut flesh should be from a young coconut and will be soft and moist. If you cannot find green tapioca pearls, just use ordinary tapioca pearls and put 2-3 Pandanus leaves in the water when you boil the tapioca pearls, removing the leaves when the Tapioca is cooked.
Ingredients for Tapioca Pudding
1 Cup Green Tapioca Pearls
1 Cup Young Coconut , sliced thinly
1 Cup Coconut Cream
1 Cup Sugar
4 Cups water
1/2 Tsp Salt
Method
1. Put the water into a saucepan and bring to the boil over a medium heat
2. Add the Tapioca Pearls and cook until they become translucent. (Add the Pandanus leaves now if using plain Tapioca Pearls)
3. Add the sugar and the Coconut flesh (retain a few strips of the coconut for garnish). Stir well until all the sugar has dissolved. Remove from the heat.
4. Put the Tapioca mixture into a serving dish and garnish with the retained strips of Coconut.
5. Using a small pan, add the Coconut cream and the salt and bring to the boil slowly over a medium heat, stirring often. Remove from the heat.
6. Spoon a little of the Coconut cream over the Tapioca Pearls and serve.
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