This tapioca steamed dessert is a healthy, sweet Asian snack/dessert that is popular in South East Asia. It is relatively easy to prepare if you have the right ingredients. Fresh tapioca roots are skinned and blended with raw hardened rock sugar (rapadura or muscovado), then wrapped in green banana leaves and steamed, and finally served with coconut milk.
To create this dessert, I ventured into the garden where my friend had an abundance of tapioca. I pulled several roots and got to work. It was wonderful to feel the rich reddish-brown, clay-like earth and experience truly fresh food – we even had a tapioca party. I cooked tapioca chips, braised tapioca codfish, and even made a vegan gluten-free tapioca-based pizza, culminating in this steamed tapioca dessert that made everyone’s day.
Tapioca, made entirely from roots, offers various health benefits. It is known for being stomach-friendly and easier to digest than starches or flours made from grains or nuts. Those with conditions such as IBS or diverticulitis may find tapioca to be a good source of calories and an excellent alternative to wheat, which can sometimes trigger digestive discomfort.
Steamed Tapioca Dessert
A delicious and healthy dessert that will leave you wanting more with its heavenly steamed tapioca flavor. You can form it into a medium block the size of a soup bowl or into individual small rectangular packs. Once ready, cut them into bite-size pieces and serve with coconut milk sauce.
Ingredients
- 2 medium tapioca roots
- 1/2 teaspoon salt
- 1 cup coconut sugar or dark brown demerara sugar
- 3 sheets banana leaves (available in most Asian shops) or corn cob cover
- 1/2 cup freshly grated coconut or dehydrated fine desiccated coconut (garnish)
- Sauce:
- 1 cup freshly squeezed or canned coconut milk
- 1/2 cup coconut sugar
- 1 teaspoon coconut sugar (for garnish)
Instructions
Peel the tapioca, wash it with water, and cut it into small cubes.
Place the cubes in a liquefier with 1 cup coconut sugar and salt, and blend until smooth.
Wrap 4 tablespoon of tapioca paste in the prepared banana leaves. [See Notes for this step].
Steam the wrapped tapioca over boiling water for 20 minutes, then remove and allow to cool.
Once cooled, remove the steamed tapioca from the banana leaves and place it on a plate.
Pour the coconut milk sauce over the tapioca and serve.
Garnish with freshly grated coconut and sprinkle 1 teaspoon coconut sugar on top.
Nutrition
-
345.0 Calories
-
70.7g Carbohydrates
-
0.0mg Cholesterol
-
6.7g Fat
-
3.0g Fiber
-
3.0g Protein
-
191.7mg Sodium
-
0.0g Trans fat
Notes
***Prepare banana leaves Cut the banana leaves into approximately A4-size sheets or slightly wider to facilitate handling. Steam the banana leaves until they become soft by placing them over a steaming pot of water or directly over the flame using a silicone glove to prevent burns and tearing. ***Procedure wrap the fresh ground tapioca On a banana leaf rectangle, place 2 or 3 tablespoons of tapioca paste. First, fold one of the long sides over the tapioca, then fold the next side over the first. The leaf will resemble a tube. Feel the surface of the leaf with your fingers and fold the opposing edges over the center, approximately 3 cm from the edge towards the center. You will now have a small rectangular package of banana leaf containing tapioca. Gently press with your palms to spread the tapioca evenly. Place the first pack into a steamer with the folds facing down. Once all the banana leaves are filled and stacked in the steamer, steam for 30 minutes. After steaming, remove the leaf wrap and serve with coconut cream sweetened with coconut sugar, molasses, or any sweetener of your choice.
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