GREEN TEA TAPIOCA
Make and share this Green Tea Tapioca recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h50m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 7
Steps:
- Cover the tapioca pearls in warm water in a bowl and let sit on the counter for 20 minutes. Drain the pearls.
- Heat milk, coconut milk, salt, and pearls over medium-high heat until boiling.
- Reduce heat to low and continue cooking, stirring regularly, until tapioca are translucent and chewy, approximately 3-5 minutes.
- While milk and tapioca are coming to a boil, whisk egg yolks in a small bowl and gradually add sugar. Add matcha and whisk together.
- Add a small amount of the heated milk mixture to the egg mixture, whisking continuously. (An extra set of hands can be helpful.).
- Pour the egg mixture back into the milk mixture and continue to heat over medium-low heat, stirring constantly until slightly thickened, about 5 minutes.
- Transfer to a heat proof bowl. Let sit at room temperature until cool. Cover with plastic wrap and transfer to the refrigerator until cold, about 1-2 hours or overnight.
Nutrition Facts : Calories 908.8, Fat 47.4, SaturatedFat 37.4, Cholesterol 213.2, Sodium 360.3, Carbohydrate 112, Fiber 4.7, Sugar 76.4, Protein 15.7
GREEN TAPIOCA & COCONUT CREAM CUPS
I tried to figure out how to re-create one of the best (and most simple!) desserts I had ever had at a Thai dessert house in LA's Thai Town. It really makes for an aesthetically appealing treat when you use the green tapioca balls--sometimes labeled "green tea" (as opposed to the clear).
Provided by Pikake21
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Add dry tapioca balls in a pot, and cover with water.
- Turn on medium to high heat, and wait until the water comes to a boil.
- Watch closely, so as not to let the tapioca get mushy.
- When the tapioca has become soft, drain the water from the pot and leave tapioca to cool.
- In another medium sized pot, add the coconut milk (and or cream).
- Heat, and add sugar, stirring intermittently to ensure that there are no lumps.
- Ensure that the sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth.
- To make things easier, place the muffin cups in a muffin tin.
- Fill each cup with about 1" of tapioca.
- Follow by topping each with another 1" of coconut pudding.
- Set tray in the refrigerator to cool (this will also let the coconut cream further set).
- Serve when you can no longer resist staring at them!
Nutrition Facts : Calories 316.9, Fat 18.4, SaturatedFat 16.3, Sodium 52.1, Carbohydrate 38.1, Fiber 2.5, Sugar 12.5, Protein 2.8
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