Tapioca pearls pudding (saku piak)

Tapioca pearls pudding

   The best thing about this tapioca pearls pudding dessert must be the sticky and various tropical fruits with salted creamy coconut topping. This tapioca pudding is one of foods that it’s actually really easy cooking related on simple ingredients to create a delicious pudding.

Ingredients: 

•  1/2 cup small tapioca pearls 
•  1/3 cup sugar 
•  2 cups water 
•  1/3 cup young coconut flesh, slice into thin strips

Coconut topping: 

•  1/2 cup coconut cream 
•  A pinch of salt

Preparation:

      1.     Place the water to boils, turn heat down to low. Add tapioca pearls to boiling water and gentle stirring constantly over low heat to prevent the bottom from sticking and avoid scorching. Boil until tapioca pearls becomes transparent and it will be done when it is nearly all clear (no more white balls).

      2.    Add sugar to taste and coconut flesh to the boiling tapioca pearls, stir and return to boil once again, remove from heat.

      3.    Prepare the coconut topping by mix the coconut cream and salt together in a small saucepan with over low heat, slowly to the boil until the mixture becomes thickens then remove from heat.

      4.   Scoop up the tapioca pudding into a dessert bowl with some of salted coconut topping and serve warm.

     Tips: 

•  White tapioca pearls can be substituted by green tapioca pearls (pandan). 
•  Adding a little more water if the boiling tapioca pearls very sticky. 
•  Add 1-2 kind of tropical fruits like sweet corn, jackfruit, cassava, taro, fresh lychees or fresh longans with the boiling tapioca pearls for creating a wonderful taste.

Sweet corn pudding (khao phoht piak)



Sweet corn pudding

        Another simple Thai dessert in this case is related on simple ingredients and really easy cooking. The sweet substance of the fresh corn added some of the salted coconut cream to make a lovely sweet dessert.

Ingredients:

•  3 cups corn , thinly slice all the kernels
• 2 cups water
• ½ cup sugar (to taste)
• 1-2 pandan leaves, knotted
• 1/4 cup tapioca flour or corn flour

Coconut topping: 

• ½ coconut cream
• A pinch of salt

Preparation:

1. Put the water in a medium saucepan or pot, add the corn and the pandan leaves then bring to the boil over medium heat, stirring frequently until the corn are just tender. Remove any pandan leaves after release their sweet aroma.

2. Add the sugar to taste a little sweet and continue to boil, until it has completely dissolved.

3. Mix the flour with some water in a small bowl then slowly pour to the corn mixture, keep continues stirring until the corn mixture to be thick and clear. Then remove from the heat.

4. Prepare the coconut topping by mix the coconut cream and salt together in a small saucepan with over low heat, slowly to the boil until the mixture becomes thickens then remove from heat.

5. Serve warm the sweet corn pudding added some topping of the salted coconut cream.

Tips: 

• For the best taste use sweetest fresh corn from the season.
• Add some of coconut young when boil the sweet corn for creating a wonderful taste.