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.
1 person made this
225g freshly grated coconut or desiccated coconut
1/2 teaspoon salt
5 pandan leaves, chopped
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.