Tapioca in Almond Milk with Black Sesame
Baking and Desserts | Thai cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
8
🍽️ Servings
5
Description
Tapioca in Almond Milk with Black Sesame
Ingredients
- Tapioca - ⅓ cup
- Almond - 2 cups
- Egg white - 3 pieces
- Coconut Milk - 1 cup
- Sugar - ⅓ cup
- Ocean salt - ¼ teaspoon
- Vanilla extract - 1 teaspoon
- Black sesame seeds - to taste
Step by Step guide
Step 1
Soak the tapioca in 1 cup of room temperature almond milk for 1 hour.
Step 2
Whisk the yolks with sugar and a pinch of salt.
Step 3
Combine the slightly swollen tapioca, 1 cup of almond milk, and 1 cup of coconut milk in a cast-iron pot. Stir in the whisked egg mixture.
Step 4
Place the pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if they are large, they will take longer. The tapioca is ready when the pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time is up, remove the pot from the heat, stir in the vanilla extract, and let it cool.
Step 5
Distribute the tapioca into serving bowls and refrigerate for a couple of hours.
Step 6
Serve, topped with black sesame seeds.
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