This tapioca steamed dessert is a healthy, sweet Asian snack/dessert that is ubiquitous in South East Asia. It is relatively easy to make provided you have all the right ingredients. To make this recipe, fresh tapioca roots are skinned and blended with raw hardened rock sugar, called rapadura or muscovado, then wrapped in green banana leaves and steamed, then served with coconut milk.
To make this tapioca dessert I had to go hunting out in the garden, where my friend had tapioca growing in abundance. I got out into the garden, pulled out a few roots, and got to work. It was so good to feel the rich reddish-brown clay-like earth, finally real fresh food, we had a tapioca party. I cooked tapioca chips, braised tapioca codfish, and a vegan gluten-free tapioca-based pizza, followed finally by the steamed tapioca dessert, which made everyone’s day.
Tapioca is wholly made up of roots and can benefit health in various ways. It has a reputation for being stomach-friendly and easier to digest than starch or flour made from grains or nuts. Those with concerns like irritable bowel syndrome (IBS) and diverticulitis may find tapioca to be a good source of calories and an ideal replacement for wheat, which can trigger flare-ups of digestive discomfort.
Steamed Tapioca Dessert
A delicious, healthy, will leave you wanting more of the heavenly taste of steamed tapioca dessert. You can make this into a medium block the size of a soup bowl or 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 tsp salt
- 1 cup of coconut sugar or dark brown demerara sugar
- 3 sheets of banana leaves (available in most Asian shops) or Corn cob cover
- 1/2 cup of freshly grated coconut or dehydrated fine desiccated coconut (garnish)
- Sauce
- 1 cup freshly squeezed or canned coconut milk
- 1/2 cup coconut sugar
- To make the sauce mix both ingredients thoroughly and set them aside.
Instructions
Peel the tapioca, wash it with water, and then cut it into small cubes.
Place the cubes into a liquefier along with 1 cup of coconut sugar and salt and blend until smooth.
Wrap 4 tbsp of tapioca paste in the prepared banana leaves. [See Notes for this step].
Place in a steamer over boiling water for 20 minutes, then remove and allow to cool.
Once cooled, remove the steamed tapioca from the banana leaves and set it on a plate.
Pour coconut milk sauce over the tapioca and serve.
Garnish with freshly grated coconut and sprinkle a teaspoon of coconut sugar on top of the tapioca.
Notes
***Prepare banana leaves Cut the banana leaves into approx A4 size paper or slightly wider to make it easy for you. Steam the banana leaves until it turns soft. You can do that by placing the leaf over a steaming pot of water or directly over the flame. Use a silicon glove not to burn yourself. This is to prevent the leaves from tearing while you fold them. ***Procedure wrap the fresh ground tapioca On a banana leave rectangle place 2 or 3 tablespoons of tapioca paste. First, fold one of the long sides of the leaf over the tapioca, then the next side over the first side. The leaf will look like a roll of the tube now. Now feel the surface of the leaf with your fingers. Fold the opposing edges of the leaf over the center, approx 3cm from the edge over to towards the center of the roll. Now you will have a small rectangular form of the banana leaf with tapioca inside. Gently press with your palms to spread out the tapioca evenly inside. Gently place the first pack into a steamer with folds placed downwards. Once you have completed filling all the banana leaves and they are all stacked inside the steamer, heat the steamer and steam for 30 minutes. After it is steamed, remove the leaf wrap and serve with coconut cream sweetened with coconut sugar or molasses or any sweetener of your choice.
No Comments