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The last element of our lovely feast was a fast, tasty (and sweet!) dessert of tapioca pudding. This was based on a sago pudding we made at the Casa Luna cooking class, although we substituted sago for tapioca.

The first step was to soak the tapioca and pandan leaves in water for about 30 minutes. The pandan leaves give the pudding a vanilla flavour, if you can’t find pandan leaves, add some vanilla extract.

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Tapioca pearls and pandan leaves, ready to soak

We used the small tapioca pearls, but you could use larger ones, or some of the crazy coloured ones.

While the tapioca was soaking I made the palm sugar syrup, which pleased me as I got to use my brand new copper saucepan (thanks Saskia). A sugar syrup is very simple, but I have a picture anyway so you can see the beauty of my new saucepan!

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Palm sugar syrup - nice saucepan!

Once the syrup was done, I strained it and set it aside to cool.

After the tapioca mixture finished soaking, I removed the pandan leaves and heated the tapioca over low heat, stirring continuously until it was a gluey, transparent mass. I then added sea salt, palm sugar and coconut milk until it was mixed through and glossy:

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Caramelly tapioca goodness

We served the tapioca pudding hot, drizzled with some extra coconut milk, palm sugar syrup and topped with vanilla icecream:

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The pudding was pretty delicious – caramel flavoured with texture from the tapioca pearls. With the addition of the palm sugar syrup it was VERY sweet, which some of the guests were not into. If I made it again I would probably skip making the syrup and just serve the pudding topped with coconut milk and ice-cream.

We also served some other sweet little Asian morsels (not necessarily Balinese); sesame wafers, peanut candies (they tasted a lot like halva) and black sesame seed gelatinous dumplings:

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More sweet stuff - yum!

Details

I doubled the quantities because I was not sure if it would make enough (it didn’t seem like a lot of tapioca was in the pan before I soaked it). In the end I had a huge amount, enough to serve our 7 guests and leftovers for another 7 guests (or me!) to enjoy. I therefore will give you half the quantities I used, which will probably still serve at least 7 people.

Palm sugar syrup

I am reducing the quantities here because we didn’t use all of the syrup. You could probably do without it.

125g palm sugar
1/2 cup water

  • Boil the water and sugar in a saucepan for 15 minutes.
  • Do not stir and let it reduce by half.
  • When small bubbles appear, turn it off and strain into a jug. Let it cool.

Tapioca pudding

100g tapioca
3 cups water
2 pandan leaves
200g palm sugar
1/2 tsp sea salt
1 cup coconut milk
palm sugar syrup to taste
vanilla ice-cream

  • Soak tapioca, water and pandan leaves for about 30 minutes.
  • Remove leaves, heat tapioca and stir continuously until it is a gluey, transparent mass.
  • Add palm sugar, 1/2 cup of coconut milk and salt and stir until combined.
  • Serve with extra coconut milk and vanilla ice-cream. Add palm sugar syrup if you have a real sweet tooth!
  • Serves about 7 people.
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One Response to “A Balinese feast (Part 5) – Tapioca pudding”

  1. […] really love tapioca (and I have previously made tapioca pudding). This was great. The tapioca retained its pearl shape in this dish and tasted strongly of coconut. […]

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