Coconut Tapioca with Vanilla and Green Tea
Baking and Desserts • Malaysian
Description
Coconut Tapioca with Vanilla and Green Tea
Ingredients
- Tapioca 5 oz
- Milk 10 fl oz
- Whole egg 2 pieces
- Coconut Milk 15 fl oz
- Sugar 0 oz
- Vanilla Pod 1 piece
- Green Tea (brick) 0 oz
- Whipped Cream to taste
Step-by-Step Guide
Step 1
Soak the tapioca in 240 ml of room temperature milk for one hour.
Step 2
Whisk the egg yolks with sugar until pale yellow.
Step 3
Slice the vanilla pod in half. Carefully scrape out the vanilla seeds with a sharp knife.
Step 4
Combine the slightly swollen tapioca and coconut milk in a cast-iron pot. Stir in the beaten egg mixture. Add the vanilla seeds and the vanilla pod.
Step 5
Place the pot over medium heat and bring the mixture to a boil, stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca pearls: if they are small, they will cook faster; if large, correspondingly slower. The tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time is up, remove the pot from heat and let it cool. Stir in the green tea powder (matcha). Mix until you achieve a uniform salad green color. Remove the vanilla pod for future use. Divide the tapioca into serving dishes and chill for a couple of hours in the refrigerator.
Step 6
Serve with whipped cream.
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