STEAMED PANDAN TAPIOCA PEARL CAKES
This is a fun and delectable little dessert to impress your friends. This recipe utilizes many typical ingredients found in Thai desserts like tapioca pearls, coconut, and pandan.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Toss the coconut and salt together in a small bowl; set aside.
- Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
- Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
- Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.
Nutrition Facts : Calories 366.7 calories, Carbohydrate 74.7 g, Fat 8 g, Fiber 2.8 g, Protein 1.2 g, SaturatedFat 7.5 g, Sodium 229.3 mg, Sugar 47.8 g
SANKAYA (THAI PANDAN PUDDING)
Sankaya! My mother taught me how to make this very simple Thai breakfast/dessert. This snack is often found on street vendor carts on the streets of Thailand (though I've grown accustomed to my mom's flavor over the years). Serve with a nice soft loaf of bread (steamed French bread is best) and dip in this sweet and savory custard pudding.
Provided by Ms.Tara T
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
- Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
- Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 8.3 g, Cholesterol 51.2 mg, Fat 22 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 18.9 g, Sodium 55.5 mg
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