Friday, February 6, 2015

Che Bot Nang (Tapioca Coconut Dessert Pudding)

Che Bot Nang (Tapioca Coconut Dessert Pudding)

Tapioca Ball/Strip
1/2 cup Tapioca Starch
Hot Water
Pandan Extract Paste
1/2 cup Tapioca Starch
Hot Water
Yellow Food Coloring
3/4 cup Tapioca Starch
Hot Water
1 can Coconut Milk
2 1/2 cup Water
1/2 cup Sugar
1/2 tsp. Vanilla Sugar
1/3 tsp. Salt
Pinch Tapioca Starch

First make the Tapioca Ball/Strip.  This recipe, you'll need 2 bowls with 1/2 cup Tapioca Starch and 3/4 cup Tapioca Starch.
To make the white tapioca balls and strip, take the bowl with 3/4 cup Tapioca Starch.  Pour some hot water into it.
Add more water as needed until it forms a dough that does not stick to your hands.  Then set it aside.
Now let's make the green, pour some hot water in a bowl.  Mix in the Pandan Extract paste, then pour some of it into the flour.  Mix until it forms a dough.
Then set it aside.
Do the same with the yellow.  Mix hot water with some Yellow food coloring and pour into the Tapioca Starch.  Mix until it forms a dough.
After you're done, roll it into balls.  You can flatten it and cut into strips like this.
Boil some water, add in the balls and strips. Boil until it is cooked.
Next scoop about 1/4 cup Coconut Milk from can into a small sauce pan, you'll use that to make the coconut sauce later. 
Have a different pot, fill with 2 1/2 cup water.  Pour in the rest of the Coconut Milk from the can. 
Bring to a simmer.  Add 1/3 tsp. Salt. Add in the cooked Tapioca balls/strips. Add 1/2 cup Sugar. Add 1/2 tsp. Vanilla Sugar.  Continue to let it simmer on low heat.
To make the coconut sauce, heat up the coconut milk in the small sauce pan.  Add in a pinch of tapioca starch to thicken it. Add in sugar to your taste about 2 Tbsps. Sugar.
Once it's hot remove from heat.
Pour the Coconut Pudding in a bowl, drizzle some coconut sauce on top and enjoy.

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