Steamed Thai Tapioca Cakes
40 min
This is a fun, delicious little dessert to impress your friends. This recipe uses typical ingredients found in Thai desserts like tapioca, coconut and pandan leaves.
wiley
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Ingredients
Serves: 8
- 225g freshly grated coconut or desiccated coconut
- 1/2 teaspoon salt
- 5 pandan leaves, chopped
- 175ml water
- 700ml water
- 180g tapioca
- 300g caster sugar
- 3 tablespoons tapioca flour
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Toss the coconut and salt together in a small bowl; set aside.
- Blend the pandan leaves with 175ml water in a blender or food processor until smooth; strain through a cheesecloth bag. You should get about 100ml of pandan juice.
- Bring water and the tapioca to the boil in a saucepan; cook 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 8 foil (muffin-sized) baking cases.
- Bring about 5cm water to the boil in a large pot. Place a few of the foil baking cases 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.
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