Tapioca Pudding

Name: Tapioca Pudding (Kanom Saku)
Cuisine: Thailand
Ingredients: 100 g (1 cup/4 oz) tapioca flour; 2 tablespoons sticky rice flour; 50 g (½ cup/2 oz) rice flour; Pinch salt; 500 g (2 cups/1 lb) white (granulated) sugar; 250 mL (½ cup/4 fl oz) extra coconut water, puréed with 4 pandanus leaves and strained; 250 mL (½ cup/4 fl oz) extra coconut water, puréed with 4 pandanus leaves and strained; Fresh coconut cream

Kanom Saku

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS RECIPE IS far removed from the heaviness of Western-style tapioca puddings. It is a very sweet dessert, and often it is improved with the addition of lychees or young coconut meat, in the final stages of cooking.

Ingredients

100 g (1 cup/4 oz) tapioca flour
2

Asia
Thailand
Dessert
Vegan
South East Asia

Method

Soak the tapioca in warm water for 1 hour so the grains can swell. In a small pan combine the flours with the salt and 500 mL (1 cup/8 fl oz) coconut water and cook over a medium heat, stirring constantly, until it is sticky and beginning to turn opaque, about 5 minutes. Strain the tapioca, add to the pan and continue to cook for about 10 minutes or until the tapioca has turned transparent. Tas