Best Thai Style Tapioca Pudding Recipes

THAI TAPIOCA PUDDING

Steps:

• RINSE tapioca in sieve or strainer under cold water 15 to 20 seconds.
• BRING water to boil in small saucepan. Add tapioca; cook 10 to 12 minutes on medium heat until tapioca is translucent, stirring frequently to avoid sticking. Stir in coconut milk, sugar and salt. Reduce heat to low; simmer 5 to 7 minutes or until pudding thickens slightly, stirring frequently.
• LET stand 20 minutes. Serve warm or refrigerate until chilled. Serve with mango slices or lychee, if desired.

THAI TAPIOCA PUDDING

Steps:

• Rinse tapioca in cool tap water. Drain.
• Place in saucepan with 6 cups water.
• Bring to a boil over medium heat and cook 5 minutes, stirring constantly.
• Drain and rinse.
• Combine coconut milk and 2 cups water in a clean saucepan.
• Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly.
• Add sugar and salt, stirring until sugar is dissolved.
• Remove from heat.
• Taste and add more sugar or salt as needed.
• Let mixture sit in saucepan for 30 minutes.
• Pour into dessert glasses and serve warm. Serves 8.
• Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.

SANKAYA (THAI PANDAN PUDDING)

Steps:

• Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
• Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
• Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.

COCONUT TAPIOCA WITH PINEAPPLE, MANGO, AND LIME

Steps:

• 1. In a small saucepan, combine the milk, coconut milk, and vanilla and bring to a gentle simmer over medium-low heat. Stir in the tapioca, decrease the heat to low, and cook, stirring occasionally, for about 30 minutes, or until the tapioca is softened. The tapioca will become translucent and will no longer have a white center when it is fully cooked.
• 2. Meanwhile, put the pineapple (either fresh or canned with juice) and the apple juice concentrate in a medium saucepan and bring to a boil over medium-high heat. Using a small paring knife, split the vanilla bean in half lengthwise, and scrape the seeds into the juice.
• 3. Decrease the heat to medium-low and simmer the juice and fruit for 20 to 25 minutes, or until the juice becomes thick and syrupy. It will thicken up and boil a little slower as it reduces. Watch out that it does not over-boil or burn; you may need to decrease the heat as it thickens. Remove from the heat and strain the pineapple from the juice. Put the pineapple in a bowl and refrigerate until chilled.
• 4. Remove the tapioca from the heat and stir in the reduced juice and the salt. Transfer the tapioca mixture to a bowl, cover lightly with plastic wrap, and refrigerate until it cools completely, at least 3 hours or up to overnight.
• 5. Right before serving, fold about half of the diced mango and the lime juice into the tapioca. Divide the pudding evenly into clear glasses. Fold the remaining mango into the reserved chopped pineapple. Spoon the fruit on top of the pudding to cover in an even layer. Garnish with a little grated lime zest. Serve immediately.