Tapioca balls with young coconut

    40 mins

    This is a wonderful play on the standard rice balls in coconut milk. Rice balls are made with tapioca pearls and served with young coconut flesh in a coconut sauce.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • For the sauce
    • 500ml (2 cups) coconut milk
    • 150g sugar
    • 1/4 teaspoon salt
    • 2 pandanus leaves, cut into 3 cm lengths
    • For the tapioca rice balls
    • 1 tablespoon rice flour
    • 60ml (1/4 cup) coconut cream
    • 180g small tapioca pearls
    • 125ml (1/2 cup) very hot water
    • 80g young coconut meat, shredded

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. First, make the sauce. Bring the coconut milk, sugar and salt to a boil. Then reduce to a simmer.
    2. Add the pandanus leaves and simmer until the sauce is fragrant. Remove from the heat and strain. Discard the leaves.
    3. To make the balls, mix the rice flour and coconut cream in a small pot and simmer until the mixture is thickened. Remove from the heat and set aside.
    4. Pour the hot water over the tapioca pearls in a small bowl. Stir the pearls gently and let cool for 1 minute.
    5. Add the rice flour-coconut cream mixture and knead gently into a dough. Let rest for 30 minutes. Roll into small balls about 1 cm in diameter.
    6. Bring a pot of water to a boil and drop in the tapioca balls. Cook until the balls float and remove to the coconut sauce.
    7. When all of the tapioca balls are cooked, place the balls and sauce into a bowl. Garnish the bowl with young coconut and serve.

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    Any dessert with Pandanus leaves is wonderful, subtle, sweet. Good how-to photos! I'd be lost without them.  -  26 Mar 2010