Sweet Chewy Tapioca
I always have a strong sweet spot for desserts. Thai people enjoy snacking throughout the day and we do not pick a specific time when it has dessert. All day like breakfast is probably the most appropriate term to use. Today’s special is a simple recipe I had learn from my grandmother and I will pass this on to you.
Ingredients
400g tapioca flour
100g rice flour
50g arrowroot starch
300ml coconut milk
150g palm sugar
5 butterfly pea flowers
A pinch of salt
How to make
In a small pot, bring water to a boil and add dried butterfly pea flowers to make purple juice.
In a mixing bowl, combine tapioca flour, rice flour, and arrowroot starch. Gradually add the butterfly pea juice and knead to form a dough.
Cut small thumb size pieces from the dough, round them up and flatten them on a Gnocci pressboard. Dust with flour to prevent them from sticking together.
Cook the dough by adding them to boiling water. Once cooked, they will float to the surface. Scoop them out and place them in a bowl of cold syrup.
To make the syrup, add water, sugar and salt to a pot and bring to a boil. Let it simmer until it has slightly reduced.
To make the coconut topping, add salt, coconut milk, and sugar to a pot and bring to a simmer.
To serve this dish, you can place a portion of the cooked dough in a small cup or small bowl. Then, pour syrup over the dough and top it with a scoop of coconut cream. This dish is best served lukewarm or chilled
As always, all of my recipes are loosely based on my personal taste. You are free to create your own flavour that suits you.
