auros: (Apricot)
[personal profile] auros
In a small pot, combine:
One small (5.5 oz) can of coconut milk.
A similar amount of milk.
1/2 cup of tapioca pearls.
1/4 cup of crystallized coconut palm sap, or other form of palm sugar; or you could use a bit less of regular sugar, or even some maple syrup. (And honestly, given how sweet the dish came out, you could probably cut the sugar by 10-15% relative to this, as long as you're using palmyras in syrup, not packed in just water or some kind of juice.)
a pinch of salt (maybe 1/4 tsp?)

Simmer for five minutes. Add one mango, diced, and maybe half a cup of palm seeds. (We found them jarred, in syrup, at our local Asian grocer. I generally expect stuff in glass jars to taste fresher than stuff in cans, but it probably doesn't make a huge difference.)

Simmer for another five minutes. Test the a pearl to see if it's cooked through.

Cooking time may need adjustment depending on exactly what size / type of pearls you use.

Xta remarks that she should've taken a photo; it's not particularly pretty, but it is quite tasty. I was attempting to replicate a dessert I had once, a number of years ago, at a South-Chinese place in Mountain View. I think I came reasonably close, actually, on the first try.
From:
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

Profile

auros: (Default)
auros

October 2016

S M T W T F S
      1
2345678
9101112131415
16171819202122
23242526272829
3031     

Active Entries

Style Credit

Expand Cut Tags

No cut tags
Page generated Jun. 25th, 2017 08:42 am
Powered by Dreamwidth Studios