Thai Tapioca | Coconut Milk (Ubi Rebus)

Thai Tapioca | Coconut Milk (Ubi Rebus)

The sweet tapioca is served with a salty coconut cream. This recipe serves 4.

Printable Recipes Thai Tapioca w/Coconut Milk

  • 1/2 kg tapioca (ubi kayu)
  • 400 g sugar
  • 2 litres water
  • 250 ml santan (kara coconut milk)
  • few pandan leaves, discard roots and knotted
  • 1/2 teaspoon salt

  1. Peel and cut the tapioca into bite-size chunks. Clean it in cold water. 
  2. In a small pot, add in 1 litre of water and tapioca chunks. Bring to boil until tapioca is translucent, stirring frequently to avoid sticking.
  3. Once cooked, take the tapioca pieces out from the pot and set aside. Discard the water.
  4. Combine the sugar, pandan leaves and the remaining 1 litre of water in a pot then heat until the syrup starts to boil, stirring frequently.
  5. Reduce heat, add in tapioca and gently cook in the sugar syrup until it becomes fully caramelized and transparent. Remove tapioca from pot and carefully place in a serving dish or individual bowl.
  6. In a saucepan mix the coconut milk and salt together and heat gently over low heat. Taste. Do not boil.
  7. Drizzle the coconut cream over the tapioca and serve warm or cold.

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Thai Tapioca | Coconut Milk (Ubi Rebus) Thai Tapioca | Coconut Milk (Ubi Rebus) Reviewed by Singapore Food Recipes on April 27, 2013 Rating: 5
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