THAI TAPIOCA PUDDING
This is comfort food - but more exotic than your mother used to make.
Provided by Thai Kitchen
Categories Pudding and Parfaits,
Number Of Ingredients 6
Steps:
- RINSE tapioca in sieve or strainer under cold water 15 to 20 seconds.
- BRING water to boil in small saucepan. Add tapioca; cook 10 to 12 minutes on medium heat until tapioca is translucent, stirring frequently to avoid sticking. Stir in coconut milk, sugar and salt. Reduce heat to low; simmer 5 to 7 minutes or until pudding thickens slightly, stirring frequently.
- LET stand 20 minutes. Serve warm or refrigerate until chilled. Serve with mango slices or lychee, if desired.
TROPICAL THAI COCONUT-TAPIOCA PUDDING
A delicious and healthy dessert, Thai coconut-tapioca pudding is easy to make. Better yet, it's also vegan and gluten-free.
Provided by Darlene Schmidt
Categories Dessert
Time 3h
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- In a medium bowl, cover tapioca with 1 cup water.
- Let soak for 15 to 20 minutes or until the granules expand slightly. Avoid over-soaking or the tapioca will not be able to hold its shape.
- Pour off excess water.
- In a pot with a lid, combine tapioca, salt, and the remaining 2 cups water. Bring to a boil over high heat.
- Reduce the heat to medium-low and simmer for 10 to 15 minutes. Stir occasionally, adding a little more water if necessary to prevent tapioca from bubbling and "spitting."
- When the tapioca turns soft and a little gooey, turn off the heat and place the lid on tight. Let it sit at least 10 minutes. The residual heat inside the tapioca will finish turning all of the seeds soft and translucent.
- Remove the lid and allow the tapioca to cool on the stovetop.
- Cover it again and refrigerate until it's cold; it will thicken and gel together.
- To serve, scoop about 1/4 cup or more of the cold tapioca per person and place in serving glasses or bowls.
- Pour 1/4 to 1/3 cup coconut milk over each portion and stir to mix. This pudding should be on the runny side and you will have to stir it well to distribute the tapioca.
- Add a little syrup to each portion (about 1 tablespoon or to taste). Each person can add more according to their preferred sweetness.
- Add slices of fresh mango or any tropical fresh fruit, if desired.
Nutrition Facts : Calories 256 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 18 g, Sodium 83 mg, Sugar 1 g, Fat 20 g, ServingSize 3-4 servings, UnsaturatedFat 0 g
THAI TAPIOCA PUDDING
The perfect answer for when you have tons and tons of leftover tapioca (like I do!) from another dessert. This is Naret Sihavong's (owner of Phuket Thai Restaurant in Honolulu, HI), recipe.
Provided by Pikake21
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Rinse tapioca in cool tap water. Drain.
- Place in saucepan with 6 cups water.
- Bring to a boil over medium heat and cook 5 minutes, stirring constantly.
- Drain and rinse.
- Combine coconut milk and 2 cups water in a clean saucepan.
- Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly.
- Add sugar and salt, stirring until sugar is dissolved.
- Remove from heat.
- Taste and add more sugar or salt as needed.
- Let mixture sit in saucepan for 30 minutes.
- Pour into dessert glasses and serve warm. Serves 8.
- Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.
Nutrition Facts : Calories 748, Fat 24.1, SaturatedFat 22.9, Sodium 257.1, Carbohydrate 134.6, Fiber 0.5, Sugar 110.3, Protein 1.8
THAI STYLE TAPIOCA PUDDING
Number Of Ingredients 4
Steps:
- 1. Cover the tapioca with 1 cup water for 15-20 minutes, or until granules expand slightly. 2. Place tapioca, pinch of salt, and 2.5 cups water in a pot over high heat. Bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Stir occasionally, adding a little more water (if necessary) to prevent tapioca from bubbling and "spitting". 3. When tapioca turns soft and a little "gooey", switch off heat and place lid on tight. Let tapioca sit at least 10 minutes - the residual heat inside the tapioca will finish turning all of the 'seeds' soft and translucent. 4. Let tapioca cool on the stove-top, stir in coconut milk then cover with lid and refrigerate until cold.
COCONUT TAPIOCA PUDDING
I feel sorry for people who tell me that their mother's cooking was terrible: I can't imagine eighteen years of eating bad food. Fortunately, my esteemed lineage included a mom who was a fantastic cook. Unfortunately, though, she was lacking the baking gene, so cookies and cakes were few and far between. She did, however, make wonderful tapioca pudding, which she served warm in a bright-red '60s-style glass bowl. She always added an entire capful of aromatic vanilla extract to the pudding, stirred in at the last minute. Being hopelessly nostalgic (especially when it comes to desserts), I can still smell it to this day. Of course, back then there wasn't much fusion cooking going on, but nowadays Thai coconut milk is readily available, and I use it in my version of tapioca pudding. In addition to vanilla extract, I include a vanilla bean for good measure. I don't have any children, but if I did, I would hope this pudding would be just as memorable for them as my mom's is for me.
Yield makes 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the coconut milk, milk, sugar, tapioca, and salt. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Cook over low heat, stirring constantly with a heatproof spatula to make sure the mixture isn't scorching on the bottom, until the pudding thickens and the tapioca pearls are completely cooked through and translucent, about 20 minutes. Remove from the heat.
- Briskly stir the egg yolks into the pudding, incorporating them quickly. Let cool for about 10 minutes. Remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
- In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on medium speed until they form soft peaks. Fold the whipped egg whites into the pudding, then stir in the vanilla extract.
- The pudding can be served warm or cold. Spoon it into individual serving dishes and top with toasted coconut.
- A simple compote of fresh tropical fruit, such as cubes of banana, mangoes, papayas, and pineapple, tossed in brown sugar, is a perfect accompaniment to the pudding.
- Tapioca pudding will keep for 3 days in the refrigerator.
- Small pearl tapioca can be found in Asian markets along with Thai coconut milk, which is also available in well-stocked supermarkets.
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
THAI-STYLE STEAMED TAPIOCA CAKE
Tapioca root (also called cassava or yucca root) makes a delightful steamed cake in this recipe. The cake is steamed in ramekins. Serve hot or cold. They can also be served in the ramekins or not.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Mix the sugar, coconut cream, and cornstarch together in a bowl until the sugar dissolves completely. Add the grated cassava, water, and about 1/3 of the grated coconut; mix well.
- Toss the remaining coconut with the salt in a separate bowl; set aside.
- Bring a couple inches of water to boil in a wok or large pot. Arrange 8 1-cup ramekins into a large steamer insert and place over the boiling water for 3 minutes. Remove the insert and spoon the cassava mixture into the heated ramekins to fill. Sprinkle a portion of the coconut over the top of each cake.
- Steam the cakes over the boiling water until cooked through, 15 to 20 minutes. Depending on the size of your steamer, you may need to do this in multiple batches. Make sure you have enough water to continually boil, if this is the case.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 80.1 g, Fat 8.1 g, Fiber 4.1 g, Protein 2.4 g, SaturatedFat 7.3 g, Sodium 142.9 mg, Sugar 33.7 g
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