Tapioca Balls in a Coconut Sauce
40 minutes
This is a simple Thai dessert with homemade tapioca balls in a sweet coconut milk sauce that can be eaten hot or cold.
Wiley
2 people made this
Ingredients
Serves: 4
- Tapioca Balls
- 90g tapioca flour
- 60ml (1/4 cup) water
- Coconut Cream
- 160g young coconut flesh, cut into strips
- 625ml (2 1/2 cups) water
- 2/3 cup (155g) sugar
- 1 teaspoon salt
- 1 cup (250ml) coconut cream
- 2 drops jasmine scented water, optional
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Tapioca Balls: Mix the tapioca flour and 60ml water in a wok then heat slowly stirring constantly. Heat the mixture until the batter becomes thickened.
- Remove from the heat and place in a bowl. Knead the mixture until a smooth dough is formed. Roll the dough into a snake and cut into 1 cm pieces. Roll the pieces into balls and reserve.
- Coconut Cream: Place the coconut flesh into the water and heat over medium heat.
- When the water boils add the tapioca balls. Simmer for 3 minutes then add the sugar.
- When the sugar has dissolved add the salt, coconut cream and jasmine water. Stir and remove from the heat.
- Serve in individual bowls, hot or cold.
