THAI DESSERTS: Thai tapioca pudding is simple delight that can be easily wiped up and enjoyed at any time.

TAPIOCA PUDDING:

 

 

 

 

1 cup tapioca                                                               

2 tbsp. sticky-rice flour +  ½ cup rice flours                                                   

pinch of salt

1 cup coconut milk                                                     

2 cups sugar                            

½ cup extra coconut milk                                           

4 pandanus leaves

 

 

 

Puree the extra coconut milk together with pandanus leaves and strain it into a bowl. Set aside.

 

Soak tapioca in warm water for 1 hour.  Set aside.

 

Combine flours, 1 cup coconut milk and salt in a saucepan, cook over medium heat, stirring constantly until mixture becomes sticky and beginning to turn opaque. 

 

Wash and strain tapioca into flour mixture. Continue cooking for 10 minutes more or until tapioca has become transparent. Stir in sugar to dissolve; then stir in pandanus mixture.

 

Continue to cook for 2 to 3 minutes.  Remove from heat and let cool.

 

Serve in bowls with coconut milk.