Preparation: 35 minutes
Ingredients (serves 4)
° 400g tapioca, peeled
° 500ml coconut milk
° 4 pandan leaves (screwpine), tied into a knot
° 100g sugar
Method
1. Cut tapioca into 8cm lengths and quarter them lengthwise.
2. Steam tapioca for about 20 minutes or untill cooked. Remove and set aside.
3. Pour coconut milk, sugar and pandan leaves into a pot and bring the mixture to a boil and simmer for 5 minutes over low heat.
4. Pour coconut milk over the warm tapioca. Serve hot.
Tip
1. If sweet potatoes is used, reduce sugar to 80g.
2. Either steam, bake or barbecue tapioca wrapped in aluminum foil.
Ingredients (serves 4)
° 400g tapioca, peeled
° 500ml coconut milk
° 4 pandan leaves (screwpine), tied into a knot
° 100g sugar
Method
1. Cut tapioca into 8cm lengths and quarter them lengthwise.
2. Steam tapioca for about 20 minutes or untill cooked. Remove and set aside.
3. Pour coconut milk, sugar and pandan leaves into a pot and bring the mixture to a boil and simmer for 5 minutes over low heat.
4. Pour coconut milk over the warm tapioca. Serve hot.
Tip
1. If sweet potatoes is used, reduce sugar to 80g.
2. Either steam, bake or barbecue tapioca wrapped in aluminum foil.
No comments:
Post a Comment