Tapioca steamed dessert awesome healthy, sweet Asian snack is a ubiquitous dessert in Indonesia, Malaysia, Singapore, Philippines and Thailand. In Brazil, tapioca can be found in all forms in abundance as a staple. It had been a very long time since having tried this dessert. Relatively easy to make with all the right ingredients like fresh tapioca roots, are first skinned blended raw, mixed with raw hardened rock sugar, called rapadura or mascavado. Are first wrapped in green banana leaves and steamer or a high enough pot to steam 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 all over the place. I got out to the field and 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 recipes, tapioca-based pizza, an unusual vegan and gluten-free recipe.
Finally, the steamed tapioca desserts inspired me to make all the rest of the stuff. After the my friends tasted the recipes I asked them if they ever tasted such dessert? It was a surprised when they said no. This steamed tapioca made everyone’s day.
Tapioca is wholly made up of roots and can benefit health in various ways as it has a reputation for being stomach-friendly and easier to digest for many people than starch or flour made from grains or nuts. Those with concerns like irritable bowel syndrome (IBS) and diverticulitis can trigger flare-ups of digestive discomfort and may find tapioca to be an ideal replacement for wheat and starch that is a good source of calories.
Steamed Tapioca Dessert
A delicious, healthy, as well as fulling dessert that will leave you wanting more of the heavenly taste of steamed tapioca dessert.
- 2 medium tapioca root skinned and blended raw
- 1/2 tsp salt
- 1 cup of coconut sugar or dark brown demerara sugar
- 3 sheets banana leaves (available in most Asian shops)or Corn cob cover
- 1/2 cup of freshly grated coconut or dehydrated fine desiccated coconut (garnish)
- 1 cup freshly squeezed coconut milk or 1 can coconut milk
- 6 tbsp coconut sugar
- 1/2 cup coconut sugar
Skin tapioca to wash it over water and then cut into small cubes.
Place cubes into liquefier with 1 cup of coconut sugar and salt and blend until smooth.
Wrap 4 tbsp of tapioca paste in banana leaves. This process requires some tips. Read the notes for this step.
Place in a steamer over boiling water for 20 min.
Remove from Steamer and allow to cool.
Remove steamed tapioca from banana leaves and set 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 tapioca.
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. Use a silicon glover not to burn yourself. This is to prevent the leaves from tearing while you fold them. Now you can place on the banana leaves 3 or 4 tbsp of raw blended tapioca into a neat row. First, fold one of the long sides of the leave over the tapioca, then the next side over the first side. The leave will look like a roll of the tube now. Pack the tapioca well. Place the tube in front of you horizontally and lift the right over the leaf and the right side of the leaf over to the left. Now you will have a rectangular form of the banana leaf with tapioca with you. Gently press with your palms to spread out evenly the tapioca inside. Gently place the first pack into a steamer for 30 minutes. Do the same for the rest of tapioca. After it is steamed, remove the leaf wrap and serve.